|
Yield: 6 servings
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Ingredients:
| 4 |
large skinless, boneless chicken breasts, cut into 1/2 inch strips |
4 |
| 2 Tbsp |
canola oil |
30 mL |
| 2 Tbsp |
lime juice |
30 mL |
| 2 |
cloves garlic, minced |
2 |
| 1/2 tsp |
ground cumin |
2 mL |
| 2 tsp |
ground fennel |
10 mL |
| 1 Tbsp |
grated lime zest |
15 mL |
| 2 tsp |
chopped fresh mint |
10 mL |
| 2 Tbsp |
chopped fresh cilantro |
30 mL |
| 6 |
small tomatoes, seeded and chopped |
6 |
| 4 |
green onions, chopped |
4 |
| 1/2 |
English cucumber, diced |
1/2 |
| 6 |
flour tortilla wraps |
6 |
| |
low-fat sour cream |
|
Directions:
In a large bowl, combine canola oil, lime juice, garlic, cumin, fennel, lime zest, mint and cilantro. Add chicken to bowl and toss to coat chicken pieces with spice mixture. Let stand 15 minutes or overnight in refrigerator.
In large non-stick frying pan, cook chicken mixture over medium-high heat for 6-8 minutes, or until chicken juices run clear and chicken is cooked through.
Serving Instructions:
Assemble wraps with chicken, chopped vegetables, and a dollop of sour cream. Fold and serve immediately.
Nutritional Information:
| Calories: |
230 |
Total Fat: |
7 g |
| Carbohydrates: |
26 g |
Fibre: |
4 g |
| Protein: |
20 g |
Sodium: |
560 mg |
|
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