- 8 ounces boneless, skinless chicken breast, trimmed of fat
- 1 tablespoon lime juice
- 1/4 teaspoon salt, divided
- 1/8 teaspoon freshly ground pepper
- 2 tablespoons reduced-fat sour cream
- 1 1/2 teaspoons chopped fresh cilantro
- Several dashes hot sauce, to taste
- 1/8 teaspoon ground cumin
- 1 small onion, thinly sliced
- 2 whole-wheat tortillas, heated (see Tip)
- 1/2 cup shredded lettuce
- 1 plum tomato, thinly sliced
- Preheat broiler.
- Place chicken in a shallow dish and sprinkle with lime juice, 1/8 teaspoon salt and pepper. Let stand at room temperature for 10 minutes.
- Whisk sour cream, cilantro, hot sauce, cumin and the remaining 1/8 teaspoon salt in a small bowl.
- Place the chicken and onion on a lightly oiled baking sheet and broil for 3 to 5 minutes. Turn the chicken over and stir the onion. Broil until the chicken is no longer pink in the middle, 3 to 5 minutes more. Transfer to a cutting board and cut into thin slices.
- To assemble wraps: Place the tortillas on a work surface or plate. Top each with half of the chicken, onion, lettuce and tomato. Top each with half of the sour cream mixture and roll into wraps. Serve immediately.