- 2 tablespoons lower-sodium soy sauce
- 2 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 1 tablespoon Worcestershire sauce
- 3 garlic cloves, crushed
- 1 pound skinless, boneless chicken breast, sliced
- 1 cup onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- Cooking spray
- 8 (6-inch) whole grain flour tortillas, softened
- 1 jalapeño pepper, thinly sliced
- Fresh Prepared Salsa
- Non-fat sour cream (optional)
- Fresh cilantro leaves (optional)
- No Salt Seasoning and Pepper, to taste
Combine first 5 ingredients in a zip-top plastic bag. Add chicken, onion and bell peppers. Marinate in refrigerator for 1 hour, turning occasionally.
Heat a grill pan over medium-high heat. Coat pan with cooking spray. Remove chicken from bag; discard marinade. Sprinkle chicken evenly with no salt seasoning and black pepper. Add chicken to pan; cook for 2 minutes on each side or until done. Remove chicken from pan; keep warm. Remove onion and bell peppers from bag, and discard marinade. Add onion mixture to pan; cook for 6 minutes or until tender, turning after 3 minutes. Divide chicken mixture evenly among tortillas. Garnish with jalapeño slices, salsa, sour cream, and cilantro, if desired.
Sponsor: Intermountain Medical Center Heart Institute
