Courtesy of CanolaInfo
4Servings•20 Min.Prep Time•15 Min.Cook Time•2 Hr.Chill Time•
原料：
- 1 Tbsp lime juice (15 mL)
- 1 Tbsp canola oil (15 mL)
- 1 clove garlic, minced
- 1 tsp. chili powder (5 mL)
- 1/8 tsp. salt (0.5 mL)
- 1/8 tsp. pepper (0.5 mL)
- 1 (3 oz./90 g) chicken breast
- 4 (8 in./20 cm) whole wheat tortillas
- 1/2 c. shredded low fat Monterey Jack cheese (125 mL)
- 1/2 c. salsa (125 mL)
- 1/2 c. finely diced green pepper (125 mL)
- 1/4 c. finely diced red onion (60 mL)
- 1/4 c. finely chopped flat leaf parsley (60 mL)
- 1 c. shredded lettuce (250 mL)
- 3 Roma tomatoes, finely chopped
- 1/4 c. fat free sour cream (60 mL)
说明：
- Combine lime juice, canola oil, garlic, chili powder and salt and pepper in large bowl. Whisk ingredients together. Cut chicken breast into 1/2 in. (2 cm) pieces. Toss with oil mixture. Marinate mixture, refrigerated, for 2-4 hr.
- Stir fry chicken mixture in large wok over medium high heat until chicken pieces are cooked and juices run clear. Set aside.
- 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 min.
- 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 min. Top with lettuce, tomatoes and a dollop of sour cream. Serve immediately.
营养：
| 成分 | 数值 |
|---|
| Calories | 260 |
| Total Fat | 9g |
| Saturated Fat | 2g |
| Cholesterol | 20mg |
| Total Carbs | 35g |
| Fiber | 5g |
| Sugar | 7g |
| Protein | 180g |
| Sodium | 560mg |