This low-fat version of your favorite Southwestern wrap is perfect for weeknight dinners.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 15
Steps:
- Combine juices, cilantro, tarragon, ancho chile, cayenne, and 1/2 teaspoon salt and pepper in a bowl. Add chicken, cover, and refrigerate for 1 to 2 hours.
- Heat grill or broiler to medium high. Sprinkle chicken with 1/2 teaspoon salt and 3/4 teaspoon pepper. Cook 3 or 4 minutes per side, or until cooked through. Cover; set aside in a warm place.
- Using tongs, toast tortillas over a flame, quickly flipping them from side to side until lightly golden. Cut each chicken breast half into 5 slices. On bottom third of each tortilla, place 5 chicken slices, several strips of lettuce, and 3 tablespoons mango salsa. Roll up, and serve with remaining salsa and sour cream.
Nutrition Facts : Calories 332 g, Cholesterol 83 g, Fat 1 g, Fiber 3 g, Protein 35 g
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