1. Preheat oven to 350 degrees. Bring marinade to a boil in a saucepan. Cut chicken in thin strips, about 1/4-inch wide. Remove marinade from heat and add chicken and marinate for 15 minutes.
2. Tightly wrap the tortillas in foil and place in oven for 10 minutes. Remove and leave wrapped in foil.
3. Heat oil in a nonstick skillet over medium-high heat. Drain the chicken and save the marinade. Saute the chicken 30 seconds. Add the onion, peppers and garlic. Saute 1 minute. Add reserved marinade and saute 2 minutes.
4. To serve: arrange the diced tomatoes, cheese, cilantro and sour cream on a serving dish. Spoon the chicken and vegetables onto another; place the wrapped tortillas onto a third dish. Guests can fill their own tortillas.
Per serving: 571 calories, 51 grams protein, 52 grams carbohydrates, 16 grams fat, 111 milligrams cholesterol, 1,537 milligrams sodium. 10 grams dietary fiber.
Guacamole
Makes 2 servings
1/4 medium onion, peeled
1/4 teaspoon bottled minced garlic
1/2 medium tomato, quartered
1/2 small ripe avocado, peeled and pit removed
1/2 tablespoon lemon juice
Salt and ground black pepper
Chop the onion in a food processor. With the blade running add the garlic and tomato. Stop the processor and add the avocado, lemon juice, salt and pepper to taste. Pulse until slightly chunky. Taste for seasoning.
Per serving: 75 calories, 1 gram protein, 7 grams carbohydrates, 5 grams fat, no cholesterol, 6 milligrams sodium, 3 grams dietary fiber.
