| 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 |
tb |
Fresh lime juice |
| 1 |
tb |
Minced seeded jalapeno pepper |
| 1/8 |
ts |
Salt |
| 1 |
ds |
Pepper |
| 8 |
|
Fat-free flour tortillas, (7-inch) |
| 3 |
c |
Shredded cooked chicken breast skinned, (1-1/2 pounds) |
| 1/2 |
ts |
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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