| 8 ounces boneless, skinless chicken breasts trimmed |
| salt & freshly ground pepper to taste |
| 2 tablespoons nonfat plain yogurt |
| 2 tablespoons reduced-fat sour cream |
| 1 tablespoon chopped fresh cilantro |
| 1 teaspoon minced jalapeno pepper |
| 1/8 teaspoon ground cumin |
| 4 whole-wheat flour tortillas |
| 1 ripe tomato thinly sliced |
Tip: To heat tortillas:
Microwave: Wrap in barely damp paper towels and microwave on high for 30 to 45 seconds.
Oven: Wrap in foil and bake at 300 degrees F until steaming, about 5 minutes.
Steamer: Wrap a stack of 12 tortillas in a clean, heavy towel, place in a steamer over 1/2 inch of water, cover and bring to a boil over medium-high heat. When steam is released, time 1 minute, then remove from the heat and let stand 15 to 20 minutes. Held in a very low oven, the tortillas will stay warm and moist for an hour or more. |
