Using skinless chicken is a healthy and delicious way to cut back on fat.
Ingredients
- 1 lb (500 g) boneless skinless chicken breasts
- Half each sweet green and red pepper
- 4 large whole wheat tortillas
- 2 cups (500 mL) shredded lettuce
- 1 cup (250 mL) shredded part-skim mozzarella or light provolone cheese
- Marinade:
- 2 tbsp (25 mL) vegetable oil
- 1 tsp (5 mL) chili powder
- 1/2 tsp (2 mL) smoked or sweet paprika
- 1/4 tsp (1 mL) ground cumin
- 1/4 tsp (1 mL) each salt and pepper
Steps
- Marinade: In small bowl, combine oil, chili powder, paprika, cumin, salt and pepper; brush over chicken. Let stand for 10 minutes. Core, seed and cut green and red peppers in half lengthwise.
- Place chicken and green and red peppers on greased grill over medium-high heat; close lid and grill, turning chicken once, until no longer pink inside, about 10 minutes. Transfer to cutting board; let cool for 2 minutes. Cut chicken and peppers into 1/4-inch (5 mm) thick strips.
- Meanwhile, stack tortillas and double wrap in foil. Place on grill over medium heat; close lid and warm through, about 4 minutes. To serve, divide chicken, peppers, lettuce and mozzarella among tortillas; fold up.
