Source: Sunset magazine – January 1997
Yield: 4 servings
3 cups shredded cabbage
1 cup fresh cilantro, lightly packed
1 cup green chile salsa
1 pound boneless skinless chicken breasts
1 teaspoon salad oil
3 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon dried oregano
8 flour tortillas, reduced fat or regular
Combine cabbage, cilantro and salsa in a serving dish; set aside.
Cut chicken crosswise into 1/2-inch wide strips.
In a 10- to 12-inch nonstick frying pan over medium-high heat, stir oil, onion and garlic for 2 minutes. Increase heat to high, add chicken, and stir often until meat is no longer pink in center, 4 to 6 minutes. Add cumin and oregano; stir for 15 seconds. Spoon into serving dish.
Wrap tortillas in a cloth towel and cook in microwave oven on full power until hot, about 1 1/2 minutes.
At the table, spoon the cabbage and chicken mixture into the tortillas.
Per serving: 356 cal., 17% (62 cal.) from fat; 32 g protein; 6.9 g fat (0.5 g sat.); 30 g carbo (4.6 g fiber); 858 mg sodium; 66 mg chol