Ingredients

For the filling

• 12-ounces boneless, skinless chicken breasts, rinsed, patted dry and cut into thin strips
• 1 tablespoon chili powder
• 4 whole-wheat tortillas ( 7 1/2 inches in diameter)
• 3 cups romaine lettuce, shredded
• 1 medium green bell pepper (4 ounces), thinly sliced
• 1/2 cup red onions, thinly sliced
• 1 lime, quartered

For the avocado sour cream

• 1 avocado, pitted and peeled
• 1/4 cup low-fat sour cream
• 2 tablespoons water (optional)
• Juice of 1 lime
• 1 clove garlic, peeled
• 1/4 teaspoon sea salt
• 2 tablespoons cilantro leaves, chopped

Directions

For the avocado sour cream

Combine all ingredients in a blender and purée until smooth; set aside. (Note: If not serving immediately, cover with plastic wrap and refrigerate for up to 24 hours.)

For the filling

Coat a large nonstick skillet with cooking spray and set over medium-high heat. Season chicken with chili powder. Once the skillet is hot, cook chicken for 3 minutes or until no longer pink in center, stirring frequently. Remove from heat.

Warm tortillas according to package directions. Place lettuce, pepper and onions onto each tortilla, dividing evenly. Spoon about 3 tablespoons of avocado sour cream onto each and top with chicken, dividing evenly. Squeeze lime over each tortilla and serve immediately. Tortillas may be served open-faced with a knife and fork or rolled-up like a burrito.

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Serves: 4  |  Serving Size: 1 tortilla, 3 ounces chicken, 3 tablespoons sour cream, 1 cup vegetables

Per serving: Calories: 368; Total Fat: 13g; Saturated Fat: 2.5g; Monounsaturated Fat: 0g; Cholesterol: 57mg; Sodium: 362mg; Carbohydrate: 34g; Dietary Fiber: 8g; Sugar: 4g; Protein: 26g

Nutrition Bonus: Potassium: 379mg; Iron: 14%; Vitamin A: 121%; Vitamin C: 52%; Calcium: 12%