Here, tender broiled chicken is combined with a spicy, creamy sauce and plenty of vegetables in this quick rolled sandwich.
- 8 ounces boneless, skinless chicken breasts, trimmed
- 2 tablespoons lime juice
- Salt & freshly ground pepper to taste
- 2 tablespoons nonfat plain yogurt
- 2 tablespoons reduced-fat sour cream
- 1 tablespoon chopped fresh cilantro
- 1 teaspoon minced jalapeno pepper
- 1/8 teaspoon ground cumin
- 1 onion, thinly sliced
- 4 whole-wheat flour tortillas
- 1 cup shredded lettuce
- 1 ripe tomato, thinly sliced
- Preheat the broiler. Put chicken breasts in a shallow nonaluminum dish and sprinkle with lime juice, salt and pepper. Let marinate at room temperature for 10 minutes.
- Whisk together yogurt, sour cream, cilantro, jalapeño and cumin in a small bowl. Season with salt and set aside.
- Place the chicken and onions on a lightly oiled baking sheet and broil for 3 to 4 minutes. Turn the chicken and stir onion. Broil until the chicken is no longer pink inside, 3 to 4 minutes.
- Meanwhile, wrap tortillas in foil and place on the rack below the baking sheet.
- To assemble fajitas, thinly slice the chicken. Fill each tortilla with the chicken, onions, lettuce and tomato slices. Top with the reserved yogurt mixture and roll up the tortilla and filling. Serve immediately.
Tips & Notes
- To heat tortillas:
- Microwave: Wrap in barely damp paper towels and microwave on high for 30 to 45 seconds.
- Oven: Wrap in foil and bake at 300ºF until steaming, about 5 minutes.
- Steamer: Wrap a stack of 12 tortillas in a clean, heavy towel, place in a steamer over 1/2 inch of water, cover and bring to a boil over medium-high heat. When steam is released, time 1 minute, then remove from the heat and let stand 15 to 20 minutes. Held in a very low oven, the tortillas will stay warm and moist for an hour or more.
Per serving: 174 calories; 3 g fat (1 g sat, 1 g mono); 34 mg cholesterol; 27 g carbohydrates; 1 g added sugars; 16 g protein; 3 g fiber; 286 mg sodium; 367 mg potassium.
Nutrition Bonus: Vitamin C (20% daily value).
Carbohydrate Servings: 2
Exchanges: 1 1/2 starch, 1 vegetable, 1 1/2 very lean meat
More From EatingWell
You won’t waste half a day’s worth—or more—of calories with...
Celebrate summer’s fresh vegetables with our healthy recipes...
Getting your kids to eat healthy on a gluten-free diet can be...Chicken is a great ingredient for building a healthy and...
Gluten-free salads, soups and sides don’t have to be boring....
Healthy and slimming summer dinners shouldn’t be hard to find...
Beat the heat and embrace the flavors of summer with low-...
Our low-calorie pasta salad recipes will be a favorite dish...
Celebrate the season with EatingWell's best recipes from the...
Cool down with these healthy, homemade freezer pops. On hot...
If you find yourself short on time this summer, try these...
For a lighter option for dinner tonight, try making a quick...
Whether you’re a vegetarian or just looking to cut back on...
Eating meatless at least once a week has a host of health...
If you're looking for an easy, healthy meal idea for dinner...
These healthy vegan recipes take you on a virtual trip around...
- Cinco de Mayo
- Everyday favorites
- Ease of Preparation
- Total Time
- 45 minutes or less
- Main Ingredient
- Preparation/ Technique
Connect With Us
Poll of the week
- 5 “bad” foods you should be eating (331 comments)
- The #1 food you should eat (and probably don't) (211 comments)
- 3 reasons you should snack on popcorn (124 comments)
- How to pickle anything (no canning necessary) (109 comments)
- 3 reasons you should reach for canola oil when you’re cooking (102 comments)
- What’s Fresh: Is corn healthy or not? (99 comments)
- The best breakfast foods for weight loss (78 comments)
- Is Coconut Oil Healthier Than Butter? (76 comments)
- How to make a healthy smoothie: best smoothie ingredients & 10 to ditch (74 comments)
- Trying to save money? 15 foods you don’t need to buy organic (72 comments)