- 6
Ingredients
- 1-1/2 * 1-1/2 cups uncooked instant rice
- 1 * 1 medium tomato, chopped
- 2 * 2 cans (4 ounces each) chopped green chilies
- 7 * 7 tablespoons lime juice, divided
- 1-1/2 * 1-1/2 teaspoons chili powder
- 1-1/2 * 1-1/2 teaspoons ground cumin
- 1/2 * 1/2 teaspoon salt
- 1 * 1 pound boneless skinless chicken breasts, cubed
- 3 * 3 teaspoons canola oil, divided
- 1 * 1 large onion, halved and sliced
- 1 * 1 large green pepper, julienned
- 1 * 1 large sweet red pepper, juilenned
- 3 * 3 garlic cloves, minced
- 1 * 1 tablespoon brown sugar
- 6 * 6 flour tortillas (8 inches), warmed
Preparation
Step 1
* Cook rice according to package directions. Stir in the tomato, chilies and 3 tablespoons lime juice.
* Meanwhile, combine the chili powder, cumin and salt; sprinkle over chicken. In a large nonstick skillet coated with cooking spray, saute chicken in 2 teaspoons oil until no longer pink. Remove and keep warm.
* In the same skillet, cook onion and peppers in remaining oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the brown sugar, chicken and remaining lime juice; heat through.
* Spoon 2/3 cup each of rice mixture and chicken mixture down the center of each tortilla; roll up. Yield: 6 servings.
Nutrition Facts: 1 wrap equals 395 calories, 8 g fat (1 g saturated fat), 42 mg cholesterol, 646 mg sodium, 59 g carbohydrate, 3 g fiber, 23 g protein.