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Cooked by: Chef / Ethnicity: Mexican cuisine / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: * cut into bite-size strips ** 9 oz boned skinless chicken breast
halves, cut into bite-sized strips
Wrap tortillas in foil. Place in 300 deg F. oven for 10-12 minutes
or till heated through.
Meanwhile, spray a large skillet with Pam. Add onion and garlic;
stir-fry for 2 minutes. Add red or green pepper; stir-fry for 1-2
minutes more or until veggies are tender crisp. Remove from skillet.
Add oil to skillet. Add chicken; stir-fry 3-5 minutes or till chicken
is tender and no longer pink. Return veggies to skillet. Add salsa.
Cook and stir till heated through.
To serve, divide chicken mixture evenly among tortillas. Top with
shredded lettuce. Dollop with yogurt and sprinkle with green onion.
Roll up tortillas and serve.
*********************************************************** Per
serving: 297 calories, 24 g protein, 33 g carbohydrates, 7 g fat, 55
mg cholesterol, 197 mg sodium, 373 mg potassium.
| Ingredients:
8 6" Flour Tortillas
2 Sm Onion, sliced into rings
1/3 Cup(s) Salsa
1 Med Green /Sweet Red Pepper*
9 Ounce(s) Chicken Breast halves **
2 Cup(s) Shredded Lettuce
1 Cooked Smoked Ham Slices |
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Guacamole
1 finely chopped tomato
2 juice of lime
2 avocado
1/4 chopped onion, white
217/10000 Ounce(s) cumin
217/10000 Ounce(s) chili powder
1/2 Package(s) tortilla chips |
Directions:
1. Skin the tomato by pouring boiling water over to cover it and let is stand for 30 seconds. Deseed and chop finely.
2. Squeeze the lime juice into a bowl.
3. Mash avocado flesh and put in bowl.
4. Add tomato, onion, cumin, chili powder and fresh cilantro if desired. Mix.
5. Serve with tortilla chips.
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Chipotle Salsa
217/10000 Ounce(s) cumin
217/10000 Ounce(s) salt
1 juice of lime
163/625 Ounce(s) cilantro, dried
1/2 chopped onion, white
81/10000 Pound(s) sugar
87/2000 Pound(s) finely chopped garlic
2 diced tomato |
Directions:
1. Put the diced tomatoes, finely chopped garlic, and coarsely chopped cilantro in a blender or food processor.
2. Process the mixture until it is smooth, then add the chopped onion, sugar, lime juice, cumin, and salt to taste.
3. Serve at once, or cover and chill until ready to serve, although the salsa is at its best when served freshly made.
Note: when used as an appetizer, serve with tortilla chips.
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