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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Calories: 360 Sodium: 460 mg Fat: 5 g Carbs: 43 g Sat. Fat: 0.5 g Fiber: 3 g Cholesterol: 70 mg Protein: 33 g Ingredients:
2 boneless skinless chicken breasts |
1 cup green pepper, 1/4 in. dice |
1 cup celery, 1/4 in. dice |
1 cup onion, 1/4 in. dice |
2 teaspoons canola oil |
1 cup white rice or 1 cup brown rice, cooked and cooled |
1/2 teaspoon paprika |
1/2 teaspoon cayenne pepper |
1/2 teaspoon white pepper |
1/2 teaspoon black pepper |
1/2 teaspoon garlic salt |
1/2 teaspoon tabasco sauce |
nonstick cooking spray |
4 jalapeno-cilantro tortillas or 4 chipotle pepper tortillas, 8 inch size |
Directions:
1. Cut chicken breasts into strips. Heat wok or sauté pan. Spray with nonstick spray and add chicken strips and cook until done.
2. Remove chicken from wok/pan and set aside.
3. Heat oil in pan. Add peppers, celery and onions and cook until crisp tender. Add chicken, rice, seasonings and Tabasco. Blend well and heat through.
4. Warm 4 tortillas and fill each with 1 cup chicken and vegetable mixture. Serve.
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