Tortillas packed with chicken, mango and blue cheese make a fantastic appetizer to welcome summer.
—JOSEE LANZI NEW PORT RICHEY, FL
START TO FINISH: 30 MIN. • MAKES: 16 APPEITZERS
1 boneless skinless chicken breast (8 ounces)
1 teaspoon blackened seasoning
3/4 cup (6 ounces) plain yogurt
1 1/2 teaspoons grated lime peel
2 tablespoons lime juice
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup finely chopped peeled mango
1/3 cup finely chopped red onion
4 flour tortillas (8 inches)
1/2 cup crumbled blue cheese
2 tablespoons minced fresh cilantro
1. Lightly oil grill rack with cooking oil. Sprinkle the chicken with blackened seasoning; grill, covered, over medium heat 6-8 minutes on each side or until a thermometer reads 165°.
2. In a bowl, mix yogurt, lime peel, lime juice, salt and pepper. Cool chicken slightly; finely chop and transfer to a small bowl. Stir in mango and onion.
3. Grill tortillas, uncovered, over medium heat 2-3 minutes, until puffed. Turn; top with chicken mixture and blue cheese. Grill, covered, 2-3 minutes, until bottoms are lightly browned. Drizzle with yogurt mixture; sprinkle with cilantro. Cut each into four wedges.
Per wedge: 85 cal., 3g fat (1g sat. fat), 12mg chol., 165mg sod., 10g carb. (2g sugars, 1g fiber), 5g pro.
Diabetic Exchanges: 1 lean meat, 1/2 starch.