Tasty Chicken Wraps
|Boneless skinless chicken breasts||4 Large, cut into 0.5 inch strips 4|
|Canola oil||2 Tablespoon (Around 30 Milliliter)|
|Lime juice||2 Tablespoon (Around 30 Milliliter)|
|Garlic||2 Clove (10 gm), minced|
|Ground cumin||1⁄2 Teaspoon (Around 2 Milliliter)|
|Ground fennel||2 Teaspoon|
|Grated lime zest||1 Tablespoon|
|Chopped mint||2 Teaspoon (Around 10 Milliliter)|
|Chopped cilantro||2 Tablespoon|
|Tomatoes||6 Small, seeded and chopped|
|Green onions||4 , chopped|
|English cucumber||1⁄2 , diced|
|Flour tortilla wraps||6|
|Lowfat sour cream||1 Tablespoon|
In a large bowl, combine canola oil, lime juice, garlic, cumin, fennel, lime zest, mint and cilantro. Add chicken to bowl and toss to coat chicken pieces with spice mixture. Let stand 15 minutes or overnight in refrigerator.
In large non-stick frying pan, cook chicken mixture over medium-high heat for 6-8 minutes, or until chicken juices run clear and chicken is cooked through.
Assemble wraps with chicken, chopped vegetables, and a dollop of sour cream. Fold and serve immediately.
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