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Add a photoServings: 10
Ingredients
- 2 1/2 lbs. skinless, boneless chicken breasts
- 1/4 c. sesame seeds
- 1/4 teaspoon cayenne
- Salt to taste
- 2 T extra virgin olive oil (optional)
- 18 corn or possibly 12 flour tortillas
- 2 c. minced avocado
- 4 c. shredded lettuce
- Mango-jalapeno salsa (recipe follows)
- 2 c. lowfat sour cream
Directions
- Lb breasts between 2 pcs of aluminum foil to a thickness of 1/8 inch. Sprinkle with sesame seeds, cayenne and salt till ready to cook. Grill over a charcoal fire till pink is just gone from the meat, but the meat is still moist, about 1 1/2 min on each side. Or possibly, fry in a pan with extra virgin olive oil.While meat is cooking, warm the tortillas on a cookie sheet in a 400 degree oven for about 3 min, or possibly in a microwave oven for 30-45 seconds. If you want a crisp tortilla, fry on a griddle or possibly in a skillet with a small amount of oil for about 1 minute on each side. Or possibly cook over a hot grill till crisp but foldable. Do not overlap.
- To assemble, cut the chicken in strips and place about 1/4 cup of chicken in the center of a tortilla. Top with avocado, lettuce, salsa and lowfat sour cream. Fold and serve. Serves 4-6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 220g | |
| Recipe makes 10 servings | |
| Calories 300 | |
| Calories from Fat 160 | 53% |
| Total Fat 18.18g | 23% |
| Saturated Fat 6.73g | 27% |
| Trans Fat 0.02g | |
| Cholesterol 67mg | 22% |
| Sodium 100mg | 4% |
| Potassium 583mg | 17% |
| Total Carbs 15.58g | 4% |
| Dietary Fiber 4.1g | 14% |
| Sugars 3.75g | 3% |
| Protein 21.32g | 34% |
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