Ingredients
-
1/4 cup lime juice (1-2 limes)
-
3 garlic cloves, minced
-
1 tablespoon olive oil
-
1 cup red bell pepper, sliced
-
3 garlic cloves, minced
-
1/2 teaspoon cumin
-
1/4 teaspoon salt
-
4 large flour tortillas, warmed
-
8 teaspoons low-fat sour cream
-
salsa
-
1 lb boneless skinless chicken breast, cut in 1-1/2-inch x 1/2-inch strips
-
1 cup green bell pepper, sliced
-
1/4 teaspoon ground red pepper, up to 1/2 teaspoon
Instructions
- MARINATE CHICKEN FOR 30 MINUTES.
- Mix lime juice and minced garlic in 2-quart Ziploc bag.
- Add chicken strips to marinade bag. Marinate for 30 minutes in refrigerator, turning periodically to distribute marinade.
- STIRFRY.
- Heat olive oil in heavy frying pan over medium-high heat.
- Pour in chicken and marinade sauce. Stirfry for 5-7 minutes.
- Remove chicken to plate and keep warm.
- Drain excess liquid from skillet, if necessary.
- Add bell pepper strips and remaining garlic to frying pan and stirfry for 5 minutes or until peppers are tender.
- Sprinkle bell pepper and garlic with cumin, salt and ground red pepper.
- Add chicken back to frying pan and stirfry 1-2 minutes.
- ASSEMBLE BURRITOS.
- Spread 1 teaspoon sour cream (optional) on one side of each tortilla. Spoon stirfry mixture evenly over sour cream.
- Fold bottom of tortilla and roll up sides.
- Serve with salsa, if desired.
- Serves 2 hearty appetites, or 4 dainty portions.