| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Poultry | 8 | Servings | |
INGREDIENTS
| 1 | c | Diced plum tomato |
| 1 | c | Diced peeled mango, 1 |
| medium | ||
| 1/4 | c | Diced red bell pepper |
| 1/4 | c | Diced red onion |
| 1/4 | c | Chopped fresh cilantro |
| 3 | T | Fresh lime juice |
| 1 | T | Minced seeded jalapeno |
| pepper | ||
| 1/8 | t | Salt |
| 1 | ds | Pepper |
| 8 | Fat-free flour tortillas | |
| 7-inch | ||
| 3 | c | Shredded cooked chicken |
| breast skinned 1-1/2 | ||
| pounds | ||
| 1/2 | t | Salt |
| 1/2 | c | Low-fat sour cream |
| 2 | c | Thinly sliced red cabbage |
INSTRUCTIONS
Combine the first 9 ingredients in a bowl; stir well. Let stand at room temperature 30 minutes. Wrap tortillas tightly in foil, and bake at 350 degrees for 10 minutes. Combine chicken and 1/2 teaspoon salt; toss well. Spread 1 tablespoon sour cream over each tortilla. Divide the chicken evenly among tortillas; top each with 1/4 cup mango mixture and 1/4 cup cabbage, and fold in half. Yield: 8 servings. Per serving: 165 Calories; 1g Fat (7% calories from fat); 19g Protein; 19g Carbohydrate; 42mg Cholesterol; 400mg Sodium Recipe by: Cooking Light, June 1995, page 115 Posted to MC-Recipe Digest V1 #453 by igor@digex.net on Jan 28, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 278
Calories From Fat: 53
Total Fat: 5.2g
Cholesterol: 36.6mg
Sodium: 1628.3mg
Potassium: 262.4mg
Carbohydrates: 29.4g
Fiber: 4.6g
Sugar: 5.1g
Protein: 18.8g