3 tablespoons lime juice
½ teaspoon cumin
1 teaspoon chili powder
1 pound chicken breasts cut into 1-inch strips
1 medium green pepper, sliced
1 medium yellow or sweet onion, sliced
1 yellow squash sliced
1 tomato roughly chopped
1 tablespoon organic canola oil
4 (8-inch) whole wheat tortillas
DirectionsMix lime juice with cumin and chili powder. Pour over chicken; add the pepper, onion and squash.
Spray skillet with non-stick cooking spray, add oil and place over medium heat. Once the oil is hot add the chicken mixture and stir-fry until the chicken is no longer pink and the vegetables are crisp-tender. Add the tomatoes in the last few minutes of cooking time.
Warm the tortillas in a microwave for 50 seconds on high or in a dry skillet. Fill each tortilla with chicken mixture and serve with salsa and reduced fat sour cream.
Yield: 4 Servings
Nutrition Breakdown: Calories 280, Fat 9g (1g saturated fat), Cholesterol 75mg, Sodium 400mg, Carbohydrate 27g, Fiber 12g, Protein 32g.
Percent Daily Value: 15% Vitamin A, 100% Vitamin C, 10% Iron, 10% Calcium
Diabetes Exchanges: 2 Vegetables, 1 Starch, 4 Lean Meats