Prep: 10 min Cook: 15 min
2 tsp olive oil
1/2 red or white onion, sliced
1 red, orange, or green bell pepper, sliced
2 cloves garlic, minced
2 whole chicken breasts, grilled and cut into strips, or 8 oz extra-lean (95 percent) ground beef
1/2 c salsa
1/4 c nonfat sour cream
4 whole-wheat tortillas, 7"-8" in diameter (Variation: spinach or corn-flour tortillas)
1 c shredded low-fat mozzarella cheese
1. Heat olive oil in a medium skillet. Add onion, pepper, and garlic and sauté briefly. Add meat, reduce heat to medium, and sauté until no longer pink, about 10 minutes.
2. Stir in salsa and chili powder to taste. Sauté for 5 more minutes.
3. Spread 1 tablespoon sour cream in a thin layer on each tortilla. Divide the meat mixture on top of tortillas, sprinkle each with cheese, wrap, and serve.
Makes 4 servings. Per serving (Chicken): 222 cal, 7 g fat (3.5 g sat), 504 mg sodium, 27 g carbs, 3 g fiber, 15 g protein. (Beef): 263 cal, 9.5 g fat (4 g sat), 526 mg sodium, 27 g carbs, 3 g fiber, 22 g protein
Make it a meal
Whisk together 2 Tbsp diced cilantro with 1 Tbsp light olive oil, 1 tsp lime juice, and garlic powder to taste. Toss 2 cups each hearts of palm, sliced tomatoes, and cucumber with dressing.