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¼ cup fresh lime juice
1 teaspoon grated lime rind
1 teaspoon reduced-sodium soy sauce
2 tablespoons chopped fresh cilantro
1 teaspoon ground cumin
2½ cups roughly shredded rotisserie chicken
8 (6-inch) corn tortillas
2 tablespoons olive oil
2 medium red onions, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
2 garlic cloves, minced
½ teaspoon kosher salt
Coarsely ground black pepper
Fresh cilantro sprigs
Instructions
1 teaspoon grated lime rind
1 teaspoon reduced-sodium soy sauce
2 tablespoons chopped fresh cilantro
1 teaspoon ground cumin
2½ cups roughly shredded rotisserie chicken
8 (6-inch) corn tortillas
2 tablespoons olive oil
2 medium red onions, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
2 garlic cloves, minced
½ teaspoon kosher salt
Coarsely ground black pepper
Fresh cilantro sprigs
1. Preheat oven to 325F.
2. Whisk together lime juice and rind, soy sauce, cilantro, and cumin in a large bowl. Add shredded chicken; toss.
3. Wrap stacked tortillas in foil, and place in oven to warm.
4. Heat olive oil in a large skillet. Add onions and peppers; sauté over high heat until browned, about 12 minutes. Add garlic, salt and pepper; cook 2 minutes.
5. Spoon chicken mixture and bell pepper mixture down center of each tortilla. Add cilantro sprigs. Serves 4.
Recipe by Laraine Perri, "Quick Chick," Oct. 2009.
Nutritional Information
2. Whisk together lime juice and rind, soy sauce, cilantro, and cumin in a large bowl. Add shredded chicken; toss.
3. Wrap stacked tortillas in foil, and place in oven to warm.
4. Heat olive oil in a large skillet. Add onions and peppers; sauté over high heat until browned, about 12 minutes. Add garlic, salt and pepper; cook 2 minutes.
5. Spoon chicken mixture and bell pepper mixture down center of each tortilla. Add cilantro sprigs. Serves 4.
Recipe by Laraine Perri, "Quick Chick," Oct. 2009.
Per serving: 400 calories, 14g fat, 75mg chol., 29g prot., 38g carbs., 4g fiber, 420mg sodium.
