Zesty Chicken Wraps
- 1/4 cup canola oil 60 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
- 4 large skinless, boneless chicken breasts, cut into 1/2 inch (1 cm) strips
- 6 small tomatoes, seeded and chopped
- 4 green onions, chopped
- 1/2 English cucumber, diced
- 6 whole wheat tortilla wraps
- low fat sour cream
- 1. In large bowl, combine canola oil, lime juice, garlic, cumin, fennel, lime zest, mint and cilantro. Add chicken to bowl and toss and coat chicken pieces with mixture. Let stand 15 minutes.
- 2. In large non-stick frying pan cook chicken mixture over medium high heat for 6 to 8 minutes or until chicken juices run clear.
- 3. Place chicken on wraps. Add tomato, green onion, cucumber and a dollop of sour cream. Fold and serve immediately.
|Total Fat||13 g|
|Saturated Fat||1.5 g|
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