2 large sweet onions, thinly sliced
2 tablespoons olive oil
1 red bell pepper, cored, seeded and thinly sliced
4 skinless, boneless chicken breasts
1 teaspoon cumin
1 teaspoon freshly ground black pepper
1 teaspoon olive oil
8 (8 inch) flour tortillas
2 cups baby spinach
Salt to taste
1 cup sour cream or mayonnaise
1/3 cup finely chopped red onion
2 teaspoons lemon juice
4 teaspoons prepared horseradish
Heat 2 teaspoons olive oil in large non-stick skillet over high heat. Add onion and saute 5 minutes. Reduce heat to medium-low, cover and cook 15 minutes, stirring frequently. Add red pepper and continue cooking 5 minutes. Set aside.
Season chicken with cumin and pepper. Heat oil in nonstick grill pan or skillet over medium-high heat. Cook 3 to 4 minutes on each side until lightly browned and juices run clear. Season with salt. Slice into 1/4 inch strips.
While chicken is cooking, whisk sauce ingredients in medium bowl.
Place 1/4 cup spinach over each tortilla. Divide chicken evenly, top with onions, peppers and horseradish sauce.
Recipe makes 4 servings.
Serving size: 2 tacos
Extra: Quick Basil Chicken Wrap
Spread 1 whole wheat tortilla with 1 tablespoon fat free mayonnaise. Top with 1/2 cup torn romaine lettuce, 1/4 cup fresh basil leaves and 2/3 cup sliced cooked chicken breast. Add 1/4 cup chopped tomato. Roll up. Makes 1 wrap.
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