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| 2 |  | tablespoons fresh lemon juice |
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| 2 | | tablespoons fresh lime juice |
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| 2 | | tablespoons fresh orange juice |
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| 1 | | tablespoon fresh grapefruit juice |
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| 5 | | sprigs fresh cilantro |
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| 4 | | sprigs fresh tarragon |
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| 1/2 | | teaspoon coarsely chopped dried ancho chile |
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| 1/2 | | teaspoon cayenne pepper |
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| 1 | | teaspoon salt |
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| 1 1/4 | | teaspoons freshly ground black pepper |
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| 3 | | whole boneless, skinless chicken breasts(6 to 8 ounces each) |
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| 6 | | eight-inch flour tortillas |
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| 2 1/2 | | cups Mango Salsa |
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| 6 | | romaine or 12 mizuna lettuceleaves, washed and cut into strips |
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| 6 | | tablespoons nonfat sour cream |
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| | 1. Combine juices, cilantro, tarragon, ancho chile, cayenne, and 1/2 teaspoon salt and pepper in a bowl. Add chicken, cover, and refrigerate for 1 to 2 hours. |
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| | 2. Heat grill or broiler to medium high. Sprinkle chicken with 1/2 teaspoon salt and 3/4 teaspoon pepper. Cook 3 or 4 minutes per side, or until cooked through. Cover; set aside in a warm place. |
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| | 3. Using tongs, toast tortillas over a flame, quickly flipping them from side to side until lightly golden. Cut each chicken breast half into 5 slices. On bottom third of each tortilla, place 5 chicken slices, several strips of lettuce, and 3 tablespoons mango salsa. Roll up, and serve with remaining salsa and sour cream. |
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| | | Per serving: 332 calories, 1 g fat, 83 mg cholesterol, 37 g carbohydrate, 766 mg sodium, 35 g protein, 3 g dietary fiber.
WW Points: 6
Cal: 332 ; Fat: 1 ; Fiber: 3 |
