15
Dietitian’s tip:
This dish can be made meatless by replacing chicken with black beans, or other beans of your choice.
Number of servings
Serves 12
- Weight management
- Healthy-carb
- Diabetes meal plan
- High-fiber
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 bell pepper, slivered
- Half a red bell pepper, slivered
- 12 low-fat, whole-wheat 8-inch tortillas
- 1/2 cup salsa
- 1/2 cup fat-free sour cream
- 1/2 cup low-fat shredded cheddar cheese
Directions
In a large bowl, combine lime juice, garlic, chili powder and ground cumin. Add the chicken slices. Stir until the chicken is well coated. Marinate for 15 minutes.
In a pan on the grill or over medium-high heat on the stovetop, cook chicken for about 3 minutes, or until it’s no longer pink.
Stir in the onions and peppers. Cook 3 to 5 minutes, or until the chicken and veggies are done to your liking.
Chicken is cooked safely when it reaches 165 degrees.
Divide the mixture evenly among the tortillas. Top each with 2 teaspoons of salsa, 2 teaspoons of sour cream and 2 teaspoons of shredded cheese.
Roll up the tortillas and serve.
Nutritional analysis per serving
Serving size: 1 filled tortilla
- Calories 364
- Total carbohydrate 25 g
- Total sugars 3 g
- Added sugars 0 g
- Dietary fiber 5 g
- Protein 30 g
- Total fat 15.5 g
- Saturated fat 5.5 g
- Total fat Trace
- Monounsaturated fat 5.5 g
- Polyunsaturated fat 2.5 g
- Cholesterol 77 mg
- Sodium 461 mg
- Potassium 477 mg
- Calcium 171 mg
- Magnesium 71 mg
- Vitamin D 18 IU
- Iron 2 mg
