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Grilled Chicken And Fresh Salsa Wraps
Ingredients:
1 bottle Lawry's Herb and Garlic
Marinade with Lemon Juice - (12 oz) divided
4 boneless skinless chicken breast halves (abt 1 lb total)
1 large tomato chopped
1 can diced mild green chiles - (4 oz) optional, drained
1/4 cup thinly-sliced green onions
1 tablespoon red wine vinegar
1 tablespoon chopped fresh cilantro
1/2 teaspoon Lawry's Garlic Salt
4 flour tortillas - (to 8) warmed
Yield:
4 Servings
Method:
In large resealable plastic food storage bag, combine 1 cup Herb ~~amp Garlic Marinade and chicken; seal bag. Marinate in refrigerator at least 30 minutes.
In medium bowl, combine tomato, chiles, if desired, green onions, additional 1/4 cup Herb ~~amp Garlic Marinade, vinegar, cilantro and Garlic Salt; mix well. Cover and refrigerate 30 minutes or until chilled.
Remove chicken from marinade; discard used marinade. Grill or broil chicken until no longer pink about 10 to 15 minutes, turning halfway through grilling time.
Cut chicken into strips. Place chicken on tortillas; spoon salsa on top and wrap to enclose. Serve immediately.
This recipe yields 4 servings.
Exchanges Per Serving: 1 Starch, 3 Meat, 2 Vegetable.
Nutrition Facts: Calories 294; Calories from fat 18%; Total Fat 6g; Saturated Fat 1g; Protein 29g; Carbohydrates 26g; Cholesterol 69mg; Sodium 1283mg; Dietary Fiber 2g.
Serving Suggestion: Serve with black bean and corn salad.