1 Tbsp lime juice (15 mL) 1 Tbsp canola oil (15 mL) 1 clove garlic, minced 1 tsp. chili powder (5 mL) 1/8 tsp. salt (0.5 mL) 1/8 tsp. pepper (0.5 mL) 1 (3 oz./90 g) chicken breast 4 (8 in./20 cm) whole wheat tortillas 1/2 c. shredded low fat Monterey Jack cheese (125 mL) 1/2 c. salsa (125 mL) 1/2 c. finely diced green pepper (125 mL) 1/4 c. finely diced red onion (60 mL) 1/4 c. finely chopped flat leaf parsley (60 mL) 1 c. shredded lettuce (250 mL) 3 Roma tomatoes, finely chopped 1/4 c. fat free sour cream (60 mL)
What to do:
1. Combine lime juice, canola oil, garlic, chili powder and salt and pepper in large bowl. Whisk ingredients together. Cut chicken breast into 1/2 in. (2 cm) pieces. Toss with oil mixture. Marinate mixture, refrigerated, for 2-4 hr. 2. Stir fry chicken mixture in large wok over medium high heat until chicken pieces are cooked and juices run clear. Set aside. 3. Preheat oven to 400°F (200 °C). Arrange tortillas on rimmed, foil lined baking sheets. Divide cheese and sprinkle over tortillas. Bake until golden brown, about 6 min. 4. Meanwhile, combine chicken, salsa, green pepper, red onion and parsley. Mix well. Spoon mixture onto warm tortillas. Spread mixture as evenly as possible. Bake again until heated through, about 5 min. Top with lettuce, tomatoes and a dollop of sour cream. Serve immediately.
