0.5 to 1 chipotle pepper in adobo sauce seeded drained finely chopped
4 8-inch flour tortillas ()
1 teaspoon ground cumin
0.5 cup cup heavy whipping cream sour reduced-fat
4 romaine lettuce leaves
0.3 teaspoon salt
1 pound skinned
3 cups tomatoes seeded finely chopped ( 2 medium)
Equipment
bowl
frying pan
paper towels
wax paper
microwave
Directions
Combine chipotle pepper and sour cream in a small bowl; set aside.
Combine tomato and salt in a medium bowl; set aside.
Sprinkle both sides of chicken with cumin and black pepper.
Place a large nonstick skillet over high heat until hot; coat with cooking spray.
Add chicken, and cook 1 minute on each side. Reduce heat to medium, and cook 3 to 4 minutes on each side or until done.
Remove from skillet, and let stand 5 minutes.
Slice chicken diagonally across grain into thin strips. Wrap tortillas in wax paper or damp paper towels, and microwave at HIGH 20 seconds or until warm.
Spoon 2 tablespoons sour cream mixture down the center of each tortilla; top each with a lettuce leaf. Divide chicken evenly over lettuce; sprinkle with tomato. Squeeze lime over tomato, if desired.
Roll up, and slice in half crosswise, securing each half with a wooden pick.
