• 2 Tbs. plus 2 tsp. corn oil
• 2 Tbs. plus 2 tsp. lime juice
• 2 cloves garlic, crushed
• 3/4 tsp. ground cumin
• 1/4 tsp. dried oregano
• 1 lb. boneless, skinless chicken breasts, cut into thin strips
• 1-1/4 medium onions, sliced
• 8 large flour tortillas, warm
• 2/3 cup salsa
• 2/3 cup sour cream

Combine first 5 ingredients and pepper to taste in a shallow baking dish. Add chicken and onion slices and turn to coat. Cover and let stand at room temperature 1 hour or refrigerate overnight. Remove chicken and onions from marinade. Grill or broil 6 inches from heat, turning occasionally, 6-8 minutes, or until tender and lightly browned. Place chicken and onions on tortillas and roll up. Top with salsa and sour cream.

Per serving: calories 853, fat 31.7g, 34% calories from fat, cholesterol 113mg, protein 50.1g, carbohydrates 90.0g, fiber 6.0g, sugar 7.8g, sodium 951mg, diet points 19.0.

Dietary Exchanges: Milk: 0.2, Vegetable: 1.4, Fruit: 0.1, Bread: 5.3, Lean meat: 0.0, Fat: 4.7, Sugar: 0.0, Very lean meat protein: 4.5

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The recommended wines are: Chenin Blanc, Chianti, or Beaujolais.