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1
pound skinless, boneless chicken breasts, cut into thin, bite-size pieces
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2
tablespoons olive oil
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2
tablespoons lemon juice
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1
tablespoon Dijon-style mustard
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2
cloves garlic, minced
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1
teaspoon dried oregano, crushed
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1/8
teaspoon pepper
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1/2
cup plain low-fat yogurt
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3/4
cup peeled, seeded, and coarsely chopped cucumber
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1
clove garlic, minced
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1/4
teaspoon dried dillweed
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10
7 inches flour tortillas
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3
cups shredded lettuce
1. Place chicken in a plastic bag set in a deep bowl. For marinade combine oil, lemon juice, mustard, the 2 cloves garlic, oregano, and pepper. Pour marinade over chicken in bag. Seal bag; turn to coat chicken. Refrigerate for 3 to 24 hours, turning bag occasionally.
2. For sauce, combine the yogurt, cucumber, the 1 clove garlic, and dillweed in a small bowl. Cover and chill until serving time.
3. Heat a large nonstick skillet over medium-high heat. Add half of the chicken and marinade. Cook and stir for 2 to 3 minutes or until chicken is no longer pink; drain. Repeat with remaining chicken and marinade.
4. Meanwhile, wrap tortillas in foil. Heat in a 350 degree F oven for 10 minutes. To serve, place a scant 1/3 cup of the chicken and a generous tablespoon of sauce on each flour tortilla. Top with shredded lettuce and roll up. Makes 5 main-dish servings.
- Tip Menu Suggestion:Make it a meal with Caesar salad, hard rolls, and sparkling water.
- Servings Per Recipe 5,
- Calories 402,
- Protein (gm) 25,
- Carbohydrate (gm) 43,
- Fat, total (gm) 14,
- Cholesterol (mg) 49,
- Saturated fat (gm) 2,
- Dietary Fiber, total (gm) 1,
- Sodium (mg) 472,
- Calcium (DV %) 121,
- Iron (DV %) 4,
- Percent Daily Values are based on a 2,000 calorie diet
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