Caribbean Chicken Wraps
Serve with Cilantro Cream Sauce.

Servings: 4

• 1 pound boneless chicken breast
• 1 tablespoon olive oil
• 1/2 teaspoon ground paprika
• 2 garlic cloves, minced or 1 teaspoon garlic powder
• 1 1/2 teaspoons fresh ginger, grated or 1/2 teaspoon ground ginger
• Salt and pepper to taste
• 1 pinch cayenne (optional)
• 1 bell pepper, any color, seeded and sliced in strips
• 1 onion, thinly sliced
• 1 tomato, seeded and diced
• 4 flour tortillas

Cilantro Cream Sauce
1/2 cup low fat sour cream
1/8 cup finely chopped cilantro
1 green onion, chopped
2 teaspoons lime juice
Salt and pepper to taste

Mix sauce ingredients together and refrigerate.

Pound chicken breasts a little to flatten and create a more uniform thickness.

Mix ginger, paprika and garlic powder together, adding salt, pepper and cayenne to taste. Drizzle a little olive oil on the breasts and rub with the spice mixture. If you like spicier food feel free to increase the amounts of seasonings to meet your taste.

Slice each breast into strips and saute until browned and thoroughly cooked. Add a little oil if needed to prevent sticking. Remove chicken from pan or push to the sides, away from hottest part of pan.

Add onions and bell peppers to pan and cook just until crisp tender or cooked to your liking.

In a non stick skillet over moderate heat warm each flat bread on both sides until warm and soft. Remove from pan, cover with foil and place under a kitchen towel to keep warm.

To serve: Spread cream sauce on a warm flat bread. Add chicken strips, peppers, onions and tomato. Top with additional cream sauce, more salt, pepper or spices if desired. A squirt of fresh lime is also very tasty and refreshing. Roll up and enjoy.

Per Serving: 273 Calories; 6g Fat (21.7% calories from fat); 2g Saturated Fat; 31g Protein; 22g Carbohydrate; 7g Dietary Fiber; 72mg Cholesterol; 269mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.

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