Yield: 4 servings
|3 cups||Shredded cabbage|
|1 cup||Fresh cilantro -- lightly|
|1 cup||Green chili salsa|
|1 pounds||Boneless skinless chicken|
|1 teaspoon||Salad oil|
|1||Boneless skinless chicken|
|Breasts -- slivered|
|3||Cloves garlic -- minced|
|1 teaspoon||Ground cumin|
|½ teaspoon||Dried oregano|
|Reduced fat or regular|
1. Combine cabbage, cilantro, and salsa in a serving dish; set aside.
2. Cut chicken crosswise into ½-inch wide strips. In a 10 to 12 inch nonstick frying pan over medium-high heat, stir oil, onion, and garlic for 2 minutes. Increase heat to high, add chicken, and stir often until meat is no longer pink in center, 4 to 6 minutes. Add cumin and oregano; stir for 15 seconds. Spoon into serving dish. 3.
Wrap tortillas in a cloth towel and cook in microwave oven on full power until hot, about 1½ minutes. At the table, spoon the cabbage and chicken mixtures into the tortillas. Per serving: 356 cal., 17% (62 cal.) from fat; 32 g protein; 6.9 g fat (½ g sat.); 30 g carbo (4⅗ g fiber); 858 mg sodium; 66 mg chol.
Recipe By : Source: Sunset Magazine Jan '97