1 1/4 pounds chicken breast, cut into bite-sized pieces
2 tablespoons olive oil
1/8 cup red wine vinegar
2 tablespoons lime juice
1 teaspoon sugar
coarse salt and freshly ground pepper, to taste
2 teaspoons garlic, minced
1 teaspoon dried oregano
8 6-inch flour tortillas
2 Roma tomatoes , diced
1/4 head iceberg lettuce, shredded
1/4 cup shredded cheddar cheese
1/4 cup prepared chunky salsa
per serving: 369 calories; 35 grams protein; 9 grams total fat; 3 grams fiber; 3 grams saturated fat; 36 grams carbohydrates; 76 mgs cholesterol; 897 mgs sodium
[1] Heat the oil in a large skillet and saute the chicken over medium high heat until cooked through. Add vinegar, lime juice, sugar, salt, pepper, garlic and oregano. Simmer for an additional 10 minutes or until liquid is mostly absorbed. [2] Spray a large skillet with cooking spray and heat over medium heat.Place a tortilla in the pan, warm, and turn over to heat the other side. Repeat with remaining tortillas. Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa. (Of course, I also add some fat free sour cream.)
Makes 4 servings.
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