Sarah Carolyn Hardimon
Southern
Chemical Engineer
and Teacher
6
ounces boneless skinless chicken breast, thinly sliced
1
fresh lime
1
teaspoon chili powder
1/2 teaspoon ground cumin
1
small sweet yellow onion, thinly sliced into rings
1
medium red bell pepper, thinly sliced
2
10-inch whole wheat tortillas, warmed
Chunky
salsa
Light sour cream
Sliced ripe
olives
Shredded Cheddar
cheese
Place thinly
sliced chicken strips in a shallow pan.
Squeeze lime juice over and lightly sprinkle with chili powder and
cumin. Let stand for 30 minutes.
Preheat a large skillet on medium-high and coat with cooking spray. Stir-fry onions and peppers about 3
minutes or until crisp-tender; remove from skillet. Stir-fry chicken until juices run clear. Return onions and peppers to
skillet. Place one-half chicken
mixture in center of each warmed tortilla.
Top with salsa, sour cream, olives and/or Cheddar cheese. Fold or serve open-faced
Yield: 2 servings.
Sarah Carolyn Hardimon, M. S.