Nutrition per serving may change if servings are adjusted.
8 ounces boneless, skinless chicken breast, trimmed of fat
1 tablespoon lime juice
1/4 teaspoon salt, divided
1/8 teaspoon freshly ground pepper
2 tablespoons reduced-fat sour cream
1 1/2 teaspoons chopped fresh cilantro
Several dashes of hot sauce, to taste
1/8 teaspoon ground cumin
1 small onion, thinly sliced
2 whole-wheat tortillas, heated (see Tip)
1/2 cup shredded lettuce
1 plum tomato, thinly sliced
Place chicken in a shallow dish and sprinkle with lime juice, 1/8 teaspoon salt and pepper. Let stand at room temperature for 10 minutes.
Whisk sour cream, cilantro, hot sauce, cumin and the remaining 1/8 teaspoon salt in a small bowl.
Place the chicken and onion on a lightly oiled baking sheet and broil for 3 to 5 minutes. Turn the chicken over and stir the onion. Broil until the chicken is no longer pink in the middle, 3 to 5 minutes more. Transfer to a cutting board and cut into thin slices.
To assemble wraps: Place the tortillas on a work surface or plate. Top each with half of the chicken, onion, lettuce and tomato. Top each with half of the sour cream mixture and roll into wraps. Serve immediately.
Tip: Wrap tortillas in barely damp paper towels and microwave on High for 30 to 45 seconds.
Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
Eat neat: Keeping the filling inside a wrap or burrito can be a challenge, especially if you're on the go. That's why we recommend wrapping your burrito in foil so you can pick it up and eat it without losing the filling, peeling back the foil as you go.
To warm tortillas, wrap in barely damp paper towels and microwave on High for 30 to 45 seconds or wrap in foil and bake at 300°F until steaming, 5 to 10 minutes.