Chicken Fajita

 Sliced chicken, tenderized in lime juice, combines with a spicy sour-cream sauce in this tasty wrap. Serve with Vinegary Coleslaw and Spiced Pinto Beans.

Makes: 2 servings
Active Time: 30 minutes
Total Time: 30 minutes

Ingredients

• 8 ounces boneless, skinless chicken breast, trimmed of fat
• 1 tablespoon lime juice
• 1/2 cup sweet corn
• 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
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• 1/2 cup shredded lettuce
• 1 plum tomato, thinly sliced

Preparation

1. Preheat broiler.
2. 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.
3. Whisk sour cream, cilantro, hot sauce, cumin and the remaining 1/8 teaspoon salt in a small bowl.
4. 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.
5. 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.