Free
E-newsletter
Subscribe to Housecall
Our weekly general interest
e-newsletter keeps you up to date
on a wide variety of health topics.
close window
Mayo Clinic Housecall
Stay up to date on the latest health information.
What you get
- Free weekly e-newsletter
- Mayo Clinic expertise
- Recipes, tools and other helpful information
- We do not share your e-mail address
Dietitian's tip: It's easier to slice the chicken when it is still partially frozen rather than waiting until it's completely thawed. Add your favorite hot pepper along with the sweet peppers to give this dish a higher heat index.
By Mayo Clinic staff
Serves 12
Ingredients
- 1/4 cup lime juice
- 1 or 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 3 pounds boneless, skinless chicken breasts, cut in 1/4-inch strips
- 1 large onion, sliced
- Half a green sweet bell pepper, slivered
- Half a red sweet bell pepper, slivered
- 12 whole-wheat 8-inch tortillas
- 1/2 cup salsa
- 1/2 cup fat-free sour cream
- 1/2 cup low-fat shredded cheese
Directions
Combine the first four ingredients in a large bowl. Add chicken slices and stir until chicken is well coated. Marinate for 15 minutes. Cook chicken in pan on grill or stovetop for 3 minutes, or until no longer pink. Stir in onions and peppers. Cook 3 to 5 minutes, or until done to your liking. Divide mixture evenly among tortillas. Top each with 2 teaspoons salsa, 2 teaspoons sour cream and 2 teaspoons shredded cheese. Roll up and serve.
Nutritional analysis per serving
| Serving size: 1 filled tortilla | |||
| Calories | 334 | Sodium | 689 mg |
| Total fat | 9 g | Total carbohydrate | 30 g |
| Saturated fat | 2 g | Dietary fiber | 6 g |
| Monounsaturated fat | 6 g | Protein | 34 g |
| Cholesterol | 68 mg | ||
Source: This recipe is one of 400 recipes collected in the "Fix-It and Enjoy-It! Healthy Cookbook" published by Good Books and available at the MayoClinic.com Bookstore.
Find Mayo Clinic on