Our handy chile chicken tortillas cost just $2 per serving and take a mere 11 minutes to make. Talk about a quick and easy lunch!
Olive oil cooking spray
12 oz boneless, skinless chicken breasts, rinsed, patted dry and cut into thin strips
1 tbsp chile powder
4 whole-wheat tortillas (each 7 1/2 inches in diameter)
3 cups shredded romaine lettuce
1 medium green bell pepper (4 oz), thinly sliced
1/2 cup thinly sliced red onions
1 lime, quartered
Avocado Sour Cream
1 avocado, pitted and peeled
1/4 cup low-fat sour cream
2 tbsp water, optional
Juice 1 lime
1 clove garlic, peeled
1/4 tsp sea salt
2 tbsp chopped cilantro leaves
Prepare Avocado Sour Cream: Combine all ingredients in a blender and purée until smooth; set aside. (NOTE: If not serving immediately, cover with plastic wrap and refrigerate for up to 24 hours.)
Coat a large nonstick skillet with cooking spray and set on medium-high heat. Season chicken with chile powder. Once skillet is hot, cook chicken for 3 minutes or until no longer pink in center, stirring frequently. Remove from heat.
Warm tortillas according to package directions. Place lettuce, pepper and onions onto each torilla, dividing evenly. Spoon about 3 tbsp Avocado Sour Cream onto each and top with chicken, dividing evenly. Squeeze lime over each tortilla and serve immediately. Tortillas may be served open-faced with a knife and fork or rolled-up like a burrito.
Serving Size: 1 tortilla, 3 oz chicken, 3 tbsp Avocado Sour Cream, 1 cup vegetables
Bitter arugula’s got bite, but late-summer peaches and a citrusy maple dressing hit the sweet notes to give this seasonal salad the perfect balance of flavors. If taking this salad to go, store the dressing in a separate container and toss with the salad when you’re ready to eat.
This enchilada-inspired casserole has a mild heat that's balanced by cooling yogurt. If you already have cooked chicken on hand, you can skip the first step - if doing so, you'll only need 2 cups broth.