Ingredients

• 1 pound chicken tenders or boneless chicken breast, cut into ¼ inch thick strip.

• 2 lime, juiced

• 5 cloves garlic, minced

• oil

• 1 red bell pepper, sliced into strip

• 1 green bell pepper, sliced into strip

• 1 medium onion, sliced

• ½ teaspoon ground cumin

• ¼ teaspoon salt

• ¼ teaspoon ground pepper

• 3 tablespoon sour cream

• flour tortillas, warmed

Method

• In a medium bowl, combine chicken, lime juice and half of garlic, toss to coat. Marinate in the refrigerator for 30 minutes.

• Heat oil over medium heat. Add chicken mixture, cook for 5 to 7 minutes or until browned and no longer pink inside. Remove chicken from skillet and set aside.

• Add bell peppers, onion and remaining garlic and cook for about 5 minutes or until tender.

• Add cumin, salt and pepper. Add chicken and cook for about 2 minutes.

• To serve, spread sour cream evenly on one side of each tortilla. Add chicken and bell pepper mixture over sour cream then roll up tortillas.

Ingredients

• 1 pound chicken tenders or boneless chicken breast, cut into ¼ inch thick strips

• 1 egg white

• 1/3 cup Parmesan cheese, grated

• 1/3 cup cornflakes, crumbled

• ½ teaspoon paprika

• salt and pepper

Method

• In a small bowl, whisk together egg white and 2 teaspoon water.

• In a medium bowl, combine Parmesan cheese, cornflakes, paprika, salt and pepper.

• Dip each chicken strip into egg white mixture then roll in the cornflakes mixture.

• Place chicken strips on a greased baking sheet.

• Preheat the oven to 400 degrees F.

• Bake the chicken for 20 minutes or until crisp and no longer pink inside.