• 1/3 cup lemon juice
• 1/3 cup orange juice
• 1 Tbs. plus 1 tsp. chicken stock powder
• 2 tsp. garlic, crushed
• 3/4 tsp. ground oregano
• 3/4 tsp. crushed red pepper
• 4 boneless skinless chicken breast halves
• large food storage bag
• 3 ounces cream cheese
• 1/4 cup unsweetened crushed pineapple, drained
• 1-1/3 cups water
• 2/3 cup white rice
• 4 large flour tortillas, warmed

Combine first 6 ingredients in a large sealable plastic bag. Mix thoroughly and add chicken. Seal bag and marinate in refrigerator 2 hours. Combine cream cheese and pineapple in a bowl. Mix thoroughly and refrigerate until ready to use. About 40 minutes before cooking chicken, bring water to a boil in a heavy saucepan over high heat. Stir in rice and salt to taste. Bring to a boil. Immediately reduce heat to low. Cover and simmer 20-25 minutes or until rice is tender and liquid is absorbed. Set aside 10 minutes and fluff with a fork. Cover and keep warm.

Prepare grill or turn on broiler. Remove chicken from marinade, reserving marinade. Grill or broil chicken about 10 minutes, turning and basting occasionally with reserved marinade until cooked throughout. Transfer to a cutting board and slice thinly across the grain. Spread cream cheese mixture over center third of each tortilla. Add a large spoonful of rice. Top with sliced chicken breast. Fold tortillas, enclosing mixture to make a packet.

Per serving: calories 651, fat 15.2g, 21% calories from fat, cholesterol 129mg, protein 52.6g, carbohydrates 73.1g, fiber 3.8g, sugar 5.7g, sodium 546mg, diet points 14.0.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.3, Bread: 4.2, Lean meat: 0.2, Fat: 1.9, Sugar: 0.0, Very lean meat protein: 5.5

  view detailed nutritional information

The recommended wines are: White Zinfandel, Pinot Blanc, or Sauvignon Blanc.