4 boneless, skinless chicken
breast halves
1 green sweet pepper, cut into strips
2 tablespoons lime juice
1 yellow pepper, cut into strips
2 tablespoons lemon juice
4 tablespoons orange juice
1 onion, sliced into rings
1 clove garlic, minced
10 flour tortillas, heated
1 teaspoon chili powder
1 cup sour cream
1/2 teaspoon salt
1 cup salsa
2 tablespoons canola oil
1/2 cup sliced black olives
1 red sweet pepper, cut into strips
In medium bowl, mix together
lime juice, lemon juice, orange juice and garlic.
Sprinkle chicken with
chili powder and salt.
Set aside half of juice
mixture for basting and in remainder, place chicken, turning
to coat well. Cover and refrigerate chicken at least 30 minutes.
On prepared grill or broiler
rack about 6 inches from heat, place chicken. Cook, turning and
basting with reserved marinade, about 10 minutes or until fork
can be inserted in chicken with ease.
In nonstick frypan, place
oil and heat on medium temperature. Add peppers and onion and
cook, stirring, until onion is transparent but still crisp, about
5 minutes.
Slice chicken breasts
into strips and add to pepper-onion mixture in frypan.
Divide chicken-pepper
mixture evenly in center of tortillas; top with dollop of sour
cream, salsa and olives; fold tortillas.
Makes 5 servings of 2 tortillas
each.
Per Serving: 542 calories;
30.5 g protein; 24.3 g total fat; 8.14 g saturated fat; 50.7
g carbohydrates; 79 mg cholesterol; 766 mg sodium.
Recipe provided courtesy
of the National Chicken Council. Used with permission.
