Spice-Rubbed Chicken Fold-Overs |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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We had this tonight and it was really good. We used whole grain tortillas. My husband thought it was a little dry. I thought it was very good but I liked mine a bit more sweet (so I added more raisins). And it was very healthy too. Calories . 333 Total Fat . 8g. Saturated Fat . 2g. Cholesterol . 45 mg. Sodium . 457 mg. Total Carbohydrate . 45 g. Dietary Fiber . 4 g. Sugars . 12 g. Protein . 22 g. Calcium . 74 mg. Ingredients:
1 tablespoon packed brown sugar |
2 teaspoons smoked paprika |
1 teaspoon ground cinnamon |
1 teaspoon black pepper |
1/2 teaspoon ground cumin |
1/2 teaspoon salt |
1 lb skinless boneless chicken breast |
1 cup shredded carrot |
1/2 cup chopped fresh cilantro |
1/2 cup chopped radish |
1/2 cup golden raisin |
1/4 cup chopped red onion |
3 tablespoons fresh lemon juice |
1 tablespoon olive oil |
1/2 cup 0% greek yogurt |
2 ounces crumbled reduced-fat feta cheese |
12 (6 inch) corn tortillas |
Directions:
1. 1. Spray stove-top grill pan with nonstick spray and heat over medium heat until hot. In small bowl, mix brown sugar, paprika, cinnamon, black pepper, cumin, and salt. Set aside 1 teaspoon spice mixture. Rub remaining spice mixture onto chicken. Let stand 5 minutes.
2. 2. Meanwhile, in medium bowl, combine carrots, cilantro, radishes, raisins, onion, lemon juice, oil, and reserved 1 teaspoon spice mixture. In small bowl, combine yogurt and feta cheese.
3. 3. Grill chicken until cooked through, about 5 minutes per side. Remove chicken to cutting board and let stand 5 minutes. Slice chicken into strips.
4. 4. While chicken rests, spray tortillas lightly with nonstick cooking spray. Grill tortillas until softened and charred in a few places, about 1 minute per side.
5. 5. To serve, fill tortillas with chicken, carrot slaw, and feta sauce. Fold over to eat. Makes 6 servings (2 fold-overs per serving).
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