2 chicken breast, boneless, skinless
1/2 t. onion powder
1/2 t. cumin
1/2 t. garlic powder
cooking spray
8 oz. tomato sauce
1 jalapeno, chopped, stemmed, seeded
1/8 t. black pepper
6 whole wheat tortillas (10 inch)
6 oz. Monterey Jack cheese, reduced fat, grated
1 can peaches, drained, rinsed (15 oz)
1/4 c. red bell pepper, minced
1/4 c. green onion, sliced
Season chicken with onion powder, cumin and garlic powder. Cook chicken in a skillet sprayed with cooking spray over medium heat for about 5 minutes on each side until cooked through. Let cool slightly and cut into bite size strips. Simmer tomato sauce with jalapeno pepper and black pepper for 15 minutes in a saucepan. Add chicken to tomato sauce mixture and toss well to coat. Place tortillas on a flat surface. Top half of each tortilla with equal amounts of cheese, peaches, red bell pepper, green onion and chicken; fold over tortilla. Cook in a large skillet on both sides until cheese is melted and tortilla is crisp, about 5 minutes.
Makes 6 servings.
Nutrition Information: 320 calories; 10 g fat; 45 mg cholesterol; 910 mg sodium; 40 g carbohydrates; 4 g fiber; 21 g protein.