Ingredients
1 tbsp (15 mL) lime juice
1 tbsp (15 mL) canola oil
1 clove garlic, minced
1 tsp (5 mL) chili powder
1/8 tsp (0.5 mL) pepper
1 (3 oz/90 g) chicken breast
4 (10 in/25 cm) whole wheat tortillas
1/2 cup (125 mL) shredded low fat Monterey Jack cheese
1/2 cup (125 mL) salsa
1/2 cup (125 mL) finely diced green pepper
1/4 cup (50 mL) finely diced red onion
1/4 cup (50 mL) finely chopped flat leaf parsley
1 cup (250 mL) shredded lettuce
3 Roma tomatoes, finely chopped
1/4 cup (50 mL) fat free sour cream
Directions
1. Combine lime juice, canola oil, garlic, chili powder and pepper in large bowl. Whisk ingredients together. Cut chicken breast into 1/2 inch (2 cm) pieces. Toss with oil mixture. Marinate mixture, refrigerated, for 2 to 4 hours.
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 minutes.
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 minutes. Top with lettuce, tomatoes and a dollop of sour cream. Serve immediately
