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Add a photoServings: 4
Ingredients
- 3 c. prepared shredded cabbage
- 1 c. fresh cilantro - (lightly packed)
- 1 c. green-chili salsa
- 1 lb boneless skinless chicken breasts
- 1 tsp salad oil
- 1 x onion - (1/2 lb) slivered lengthwise
- 3 x garlic cloves chopped
- 1 tsp grnd cumin
- 1/2 tsp dry oregano
- 8 x reduced-fat 7" to 8" flour tortillas (or possibly regular flour tortillas)
Directions
- Combine cabbage, cilantro, and salsa in a serving dish; set aside.
- Cut chicken crosswise into 1/2-inch-wide strips. In a 10- to 12-inch nonstick frying pan over medium-high heat, stir oil, onion, and garlic for 2 min. Increase heat to high, add in chicken, and stir often till meat is no longer pink in center, 4 to 6 min. Add in cumin and oregano; stir for 15 seconds. Spoon into a serving dish.
- Wrap tortillas in a cloth towel and cook in a microwave oven on full power (100 percent) till warm, about 1 1/2 min. At the table, spoon the cabbage and chicken mixtures into the tortillas.
- This recipe yields 4 servings.
- Comments: Cheryl Wong of Marina, California, takes a near-instant route to achieve the flavors of chili verde. Instead of slowly simmering the chicken in a sauce, she dresses shredded cabbage with purchased green-chili salsa, adds the quickly cooked chicken, then wraps the works in flour tortillas.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 158g | |
| Recipe makes 4 servings | |
| Calories 120 | |
| Calories from Fat 20 | 17% |
| Total Fat 2.27g | 3% |
| Saturated Fat 0.47g | 2% |
| Trans Fat 0.02g | |
| Cholesterol 43mg | 14% |
| Sodium 61mg | 3% |
| Potassium 352mg | 10% |
| Total Carbs 6.49g | 2% |
| Dietary Fiber 2.0g | 7% |
| Sugars 2.82g | 2% |
| Protein 18.28g | 29% |
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