Place the chicken in a shallow dish and sprinkle with lime juice, 1/8 teaspoon salt, pepper, and let marinate at room temperature for 10 minutes.
Whisk the sour cream, cilantro, hot sauce, cumin, and the remaining 1/8 teaspoon salt in a small bowl.
In a frying pan heat the oil and then saute the chicken and onion turning the chicken until the chicken is no longer pink in the middle, about 8 to 10 minutes, 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.
For all my American friends:
Cilantro, coriander, and Chinese parsley are all exactly the same thing, which means that there is no difference between cilantro and coriander. These different terms are used in different regions of the world; in Latin America, for example, many people say “cilantro,” while in the Middle East and Southeast Asia, people say “coriander.” Incidentally, while most people think specifically of the leaves of cilantro as a seasoning, the root, seeds, and stalks can also be used.
This herb has been used for centuries in cuisines in many parts of the world, making it difficult to figure out where, exactly, it originated. The Greeks were certainly familiar with coriander, cultivating it and using it in a wide variety of dishes, and in India, coriander is used as an ayurvedic herb to aid digestion in addition to being used as a seasoning. In the Middle East, especially in Iran, coriander is believed to be helpful for people who are nervous or insomniac.
Fresh cilantro is bright green with feathery, branching leaves much like those of its relatives, which include carrots, fennel, and parsley. This culinary herb is more formally known as Coriandrum sativum, in a reference to the ancient Greek word for cilantro. The seeds and stalks have a very distinctive, piquant flavour which complements a wide range of foods, from burritos to Thai soups, and it often pairs very well with chilies and other spicy ingredients.
We first had Chicken Fajitas in the early 90?s at Las Casuelas in Palm Springs and found them very tasty since then we have had fajitas from California to Nogales in Mexico and all of them with slight differences. This dish is our version a combination of all our favourites.
Wrap tortillas in barely damp paper towels and microwave on high for 30 to 45 seconds
Serve with Sharp Coleslaw and Spiced Pinto Beans.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (362g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 82 (15%)|
|Amt Per Serving||% DV|
|Total Fat 9.1g||12 %|
|Saturated Fat 2.5g||12 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 71.4mg||22 %|
|Sodium 161.2mg||6 %|
|Potassium 721.6mg||19 %|
|Total Carbohydrate 79.6g||23 %|
|Dietary Fiber 11.4g||46 %|
|Sugars, other 68.1g|
|Protein 36.5g||52 %|
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Calories per serving: 536
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