Nutrition Information (per serving)
⅔ cup peeled apples, cored and cubed
⅓ cup corn
⅓ cup Spanish onion
⅔ cup diced tomato
4 skinless chicken breast halves, boned and defatted
½ cup shredded Monterey Jack cheese
½ cup mozzarella cheese
4 med flour tortillas, about 9-in diameter
1 cup chopped romaine lettuce
4 Tbsp low-fat sour cream
½ cup salsa
- Preheat grill.
- In a sauté pan add apples, corn, onions, and tomatoes. Sauté over medium heat until onions are translucent.
- Grill chicken until cooked through, about 3 to 5 minutes on each side. Cool slightly and slice.
- In a small bowl, mix Monterey Jack and mozzarella.
- Place tortilla on a flat surface. Place 1 sliced chicken breast half on half of tortilla. Top with ½ cup sautéed fruit and vegetables and ¼ cup shredded cheese. Fold in half. Place on hot grill pan or under broiler briefly to warm. Cut into 4 wedges. Serve with ¼ cup chopped lettuce, 1 tablespoon sour cream and 2 tablespoons salsa.