PREP TIME: 10 minutes
MARINATING TIME: 30 minutes
COOK TIME: 20 minutes
Chicken flavored with fresh garlic, lime, and cilantro makes a traditional filling for these mini fold-ups.
4 (6-ounce) boneless, skinless chicken breasts
2 tablespoons plus 1 teaspoon extra-virgin olive oil
2 tablespoons fresh lime juice
2 medium garlic cloves, minced
¼ teaspoon salt
1⁄8 teaspoon freshly ground black pepper
3 medium red bell peppers, cut into thin strips
6 (8-inch) whole-wheat tortillas
¼ cup reduced-fat sour cream
¼ cup chopped fresh cilantro
1 lime, cut into 8 wedges
Arrange chicken snugly in a baking dish. Whisk together 2 tablespoons of the oil, lime juice, garlic, salt, and black pepper in a small bowl; pour marinade over chicken and turn to coat. Cover and refrigerate for 30 minutes.
Heat a grill or grill pan to medium-high. Remove chicken from marinade and grill until cooked through, about 5 minutes per side. Discard remaining marinade. Transfer chicken to a plate, cover loosely, and keep warm.
Brush bell peppers with remaining 1 teaspoon oil and grill until softened and lightly charred, about 5 minutes. Transfer to a plate, cover loosely, and keep warm. Grill tortillas, in batches, to make pliable, about 30 seconds per side. Cut each tortilla into quarters.
Cut chicken crosswise on the bias to make 24 thin slices; cut slices in half, if desired. Arrange tortilla pieces on a serving platter. Spoon ½ teaspoon sour cream onto each tortilla quarter. Divide chicken, peppers, and cilantro among tortillas. Serve warm with lime wedges.
Makes 8 (3-piece) servings
NUTRITION AT A GLANCE
Per serving: 210 calories, 7 g fat, 1.5 g saturated fat, 23 g protein, 19 g carbohydrate, 2 g fiber, 260 mg sodium
MAKE-AHEAD: Chicken and peppers can be grilled and refrigerated separately in covered containers up to 1 day ahead. Warm gently on stove top or in microwave before serving.