• 4 large flour tortillas
• aluminum foil
• 2 tsp. olive oil
• 1 lb. boneless skinless chicken breast halves, cut into 1/2 inch cubes
• 1/2 lb. onion, chopped
• 1 clove garlic, crushed
• 1-1/2 cups recipe-ready crushed tomatoes
• 3 ounces green chilies, drained and chopped (wear rubber gloves)
• 2 Tbs. cilantro or parsley, minced
• 1/2 tsp. salt (optional)
• 1 tsp. ground cumin
• 1/2 tsp. oregano, or 1 tsp. fresh, chopped
• 1 cup water
• 1 Tbs. lime juice
• 2 Tbs. pine nuts (optional)
• 1/2 cup salsa

Preheat oven to 200°F. Wrap tortillas in aluminum foil and warm in oven 10-15 minutes. Heat oil in a heavy nonstick skillet over medium high heat. Sauté chicken 8-10 minutes or until browned. Add onion and garlic and sauté 2-3 minutes. Stir in next 7 ingredients. Increase heat to high and bring to a boil. Cover skillet and reduce heat to low. Simmer 20 minutes or until chicken is tender. Stir in lime juice. Transfer to a platter. Sprinkle with pine nuts and keep warm. Serve chicken wrapped in warm tortillas with salsa.

Per serving: calories 436, fat 9.2g, 19% calories from fat, cholesterol 66mg, protein 34.8g, carbohydrates 53.2g, fiber 5.1g, sugar 8.7g, sodium 674mg, diet points 9.0.

Dietary Exchanges: Milk: 0.0, Vegetable: 2.4, Fruit: 0.0, Bread: 2.7, Lean meat: 0.0, Fat: 0.9, Sugar: 0.0, Very lean meat protein: 3.4

  view detailed nutritional information

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