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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4 (4-ounce) skinned, boned chicken breast halves, cut crosswise into thin strips |
2 teaspoons vegetable oil |
1 tablespoon fresh lime juice |
1 teaspoon ground cumin |
1 (14 1/2-ounce) can no-salt-added whole tomatoes, drained and chopped |
3 tablespoons chopped fresh cilantro |
1 (4-ounce) can chopped green chiles, drained |
2 green onions, sliced |
1/4 teaspoon salt |
1/4 teaspoon pepper |
8 (6-inch) flour tortillas |
vegetable cooking spray |
1/2 cup low-fat sour cream |
1 lime, cut into 8 wedges |
Directions:
1. Place chicken strips in a heavy-duty, zip-top plastic bag. Combine oil, lime juice, and cumin; pour over chicken. Seal bag and shake until chicken slices are well coated. Marinate chicken slices in refrigerator at least 30 minutes, turning bag occasionally.
2. Combine tomatoes and next 5 ingredients in a small bowl; stir well. Set aside.
3. Wrap tortillas in heavy-duty aluminum foil. Bake at 350° for 10 minutes or until thoroughly heated. Set aside; keep warm.
4. Remove chicken from marinade, discarding marinade.
5. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add chicken, and cook 5 to 7 minutes or until done, stirring occasionally.
6. Place chicken evenly down centers of tortillas. Top each with 2 tablespoons tomato mixture and 1 tablespoon sour cream; roll up tortillas. Top with lime wedges and additional tomato mixture. Serve immediately.
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