ingredients
- Green salsa (optional)
- Sour cream (optional)
- 1 small tomato, chopped
- 1/4 teaspoon pepper
- 1/4 cup tequila or water
- 2 garlic cloves, pushed through a press
- teaspoon ground cumin
- 3/4 teaspoon grated lime peel
- 2 tablespoons chopped fresh cilantro, divided
- 1 small green bell pepper, cut into thin strips
- 1/2 teaspoon salt
- 8 Atkins Whole Wheat Tortillas
- 1 small onion, thinly sliced
- 2 tablespoons fresh lime juice
- 1/4 cup plus 1 tablespoon canola oil, divided
- 12 ounces skinless, boneless chicken breast halves, cut into 2″ x 1/2″ strips
prepration
Place chicken, 1/4 cup of the oil, lime juice, tequila, 1 tablespoon of the cilantro, garlic, cumin, lime peel, salt and pepper in a plastic bag and marinate, refrigerated, 4 hours or overnight. Drain chicken and discard marinade.
Heat oven to 350F. Wrap tortillas in foil and place in oven. Heat remaining tablespoon oil in a large skillet over medium-high heat and cook onion 3 minutes, until softened. Add pepper strips and cook 2 minutes, until crisp-tender. Transfer vegetables to a bowl. Add chicken to skillet and cook about 5 minutes per side, until cooked through (add more oil if necessary). Stir in vegetables and tomato. Cook, stirring, 2 minutes more. Stir in remaining cilantro.
To serve, spoon chicken mixture onto tortillas and top with sour cream and salsa, if desired.
