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1/2 lb. boneless, skinless chicken breast, cut into very thin strips
1 tsp. ground cumin
Juice of 1/2 lime
1 Tbsp. canola oil, divided
1/2 large white onion, thinly sliced
1 medium green bell pepper, seeded, cut in 1/2 inch strips
1 to 2 jalapeno peppers, seeded, cut lengthwise in thin strips
1/2 cup well-drained salsa
2-4 Tbsp. (according to taste) minced cilantro leaves
4 whole-wheat tortillas
1. Sprinkle cumin over the chicken and rub in. Add chicken and lime juice
to a container with a tight lid, cover and shake to mix well. Marinate in the
refrigerator, 2 to 24 hours, shaking the container occasionally.
2. About an hour before cooking the chicken, remove it from the marinade,
pat dry with paper towels and set aside to allow it to come to room
3. Add half of the oil to a medium, nonstick skillet over medium high heat.
Stir in the onion, green and jalapeno peppers. Saut? until onions are lightly
browned, about 10 minutes. Transfer vegetables to a plate and set aside.
Do not clean the pan.
4. Heat remaining oil in the pan over high heat until hot. Add chicken and
cook until slightly browned, 1 to 4 minutes, depending on thinness. With a
slotted spoon, transfer chicken to a plate.
5. Place a tortilla on each of 4 plates. Add one-fourth of the chicken to each
in a narrow band, leaving a 1-inch margin at each end of the tortilla. Top
chicken with one-fourth of the vegetables, then one-fourth of the salsa,
then one-fourth of the cilantro. Fold ends of the tortilla over the filling. Roll
up as tightly as possible. Serve immediately.
Makes 4 Servings
Nutritional Info Per Serving: Calories: 190; Sodium: 350 mg; Fat: 5 g;
Dietary Fiber: 3 g; Carbs: 26 g
Exchanges: 1 Bread/Starch