Chicken
Wrap
Yogurt Sauce
1 cup plain nonfat yogurt
2
tablespoons lemon juice
½
teaspoon chili powder ¼ teaspoon salt
¼ teaspoon
pepper 1 teaspoon garlic salt
1 teaspoon onion powderWrap Filling
2 lbs.
Chicken breast (remove skin and fat)
Vegetable cooking spray
1 teaspoon vegetable oil
1 Anaheim pepper
1
jalapeno pepper
1 red bell pepper
1 small red onion
2 garlic cloves, minced
2 tablespoons soy sauce
1 teaspoon chili powder
salt & pepper (optional)
2 tablespoons fresh cilantro
8 (8-inch) flour tortillas
Combine the first seven ingredients in a medium bowl and chill. Cut the
chicken into long strips and chop the peppers and onion. Coat a large non-stick
skillet with vegetable spray and vegetable oil and
saute the
chicken, peppers, onion and garlic. Immediately add the chili powder, soy
sauce, salt and pepper (optional). Cook for 20 minutes over medium-high heat or
until chicken is cooked.
Heat tortillas and spread 2 tablespoons chilled yogurt sauce down the
middle. Add fresh cilantro and ½ cup chicken saute. Fold and serve. Yields eight servings with 7 grams of fat per serving.
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