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Prep Time: 19 Minutes Cook Time: 14 Minutes |
Ready In: 33 Minutes Servings: 4 |
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Try the spicy cooked chicken as a topper for taco salad or as a filling for enchiladas and burritos. Ingredients:
1/2 cup chipotle pepper sauce (such as tabasco) |
1 teaspoon ground cumin |
4 (6-ounce) skinless, boneless chicken breast halves |
1/2 cup low-fat sour cream |
3 tablespoons fresh lime juice, divided (about 2 limes) |
1/4 teaspoon salt, divided |
2 cups quartered cherry tomatoes |
1/2 cup chopped fresh cilantro |
2 tablespoons cider vinegar |
cooking spray |
1/2 cup chopped onion |
4 (8-inch) 97%-fat-free flour tortillas (such as mission) |
Directions:
1. Combine pepper sauce, cumin, and chicken in a large zip-top plastic bag; seal. Marinate in refrigerator 15 minutes, turning occasionally.
2. Meanwhile, combine sour cream, 1 tablespoon lime juice, and 1/8 teaspoon salt in a small bowl; cover and chill. 3. Combine tomatoes, cilantro, vinegar, 2 tablespoons lime juice, and 1/8 teaspoon salt in a small bowl.
3. Combine tomatoes, cilantro, vinegar, 2 tablespoons lime juice, and 1/8 teaspoon salt in a small bowl.
4. Heat a large nonstick skillet over mediumhigh heat; coat with cooking spray. Add onion; cook 5 minutes or until lightly browned. Remove from pan; keep warm.
5. Remove chicken from bag and discard marinade. Recoat pan with cooking spray. Add chicken; cook over medium-high heat 4 minutes on each side or until done. Remove chicken from pan, and cut diagonally into thin strips.
6. Warm tortillas according to package directions. Spoon about 3/4 cup chicken down center of each tortilla. Top each with 1/2 cup tomato mixture and 2 tablespoons sour cream mixture. Roll up tortilla.
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