1 pound boneless skinless chicken
Trim fat from chicken breasts. Cut chicken with grain into 1/4-inch slices. (For ease in cutting, partially freeze chicken about 1-1/2 hours.) Mix orange juice, oil, chili powder, salt, pepper and garlic in medium glass or plastic bowl or heavy plastic bag. Add chicken; toss to coat. Cover and refrigerate at least 4 hours but no longer than 24 hours, turning chicken occasionally. Prepare Chili Sour Cream. Heat oven to 350 degrees. Wrap tortillas in aluminum foil. Bake 10 to 15 minutes or until warm. Remove from oven; keep tortillas wrapped. Remove chicken from marinade. Heat 10-inch nonstick skillet or wok over high heat until 1 or 2 drops of water skitter when sprinkled in skillet. Add chicken; stir-fry 3 minutes. Add onion and bell pepper; stir-fry 3 to 4 minutes longer or until vegetables are crisp-tender. For each serving, place 1/4 of the chicken mixture and 2 tablespoons Chili Sour Cream in center or tortilla. Sprinkle with cilantro. Fold tortilla over filling. 4 SERVINGS. CHILI SOUR CREAM Mix all ingredients. Refrigerate at least 1 hour.
Contributor: Betty Crocker's Low-Fat
Yield: 4 servings
Preparation Time: 0:00
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