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Chicken Fajita Wraps
Nb persons: 2
Yield:
Preparation time: 10 min
Total time: 30 min
Source: Eating Well
| Sliced chicken, tenderized in lime juice, combines with a spicy sour-cream sauce in this tasty wrap. Serve with Vinegary Coleslaw and Spiced Pinto Beans. | |
| 8 ounce(s) | boneless, skinless chicken breasts |
| 1 tablespoon(s) | lime juice |
| 1/4 teaspoon(s) | salt |
| 1/8 teaspoon(s) | freshly ground pepper |
| 2 tablespoon(s) | reduced-fat sour cream |
| 1 1/2 teaspoon(s) | chopped fresh cilantro |
| 3 dash(es) | hot sauce |
| 1/8 teaspoon(s) | ground cumin |
| 1 small | onion, thinly sliced |
| 2 | whole-wheat tortillas |
| 1/2 cup(s) | shredded lettuce |
| 1 | plum tomato, thinly sliced |
Directions
1. Preheat broiler.
2. Place chicken in a shallow dish and sprinkle with lime juice, 1/8 teaspoon salt and pepper. Let stand at room temperature for 10 minutes.
3. Whisk sour cream, cilantro, hot sauce, cumin and the remaining 1/8 teaspoon salt in a small bowl.
4. Place the chicken and onion on a lightly oiled baking sheet and broil for 3 to 5 minutes. Turn the chicken over and stir the onion. Broil until the chicken is no longer pink in the middle, 3 to 5 minutes more. Transfer to a cutting board and cut into thin slices.
5. To assemble wraps: Place the tortillas on a work surface or plate. Top each with half of the chicken, onion, lettuce and tomato. Top each with half of the sour cream mixture and roll into wraps. Serve immediately.
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