Low Calorie Chicken Wraps - cooking recipe

Ingredients

1 lb boneless chicken breast, cut into strips (as you would for fajitas)
1 garlic clove, minced
1 red bell pepper, sliced into srtips
1 green bell pepper, sliced into srtips
1 yellow bell pepper, sliced into srtips
1 large onion, SLICED INTO STRIPS
6 (10 inch) whole wheat tortillas
1/2 teaspoon cayenne pepper
salt
pepper
2 limes
3/4 cup fat free sour cream
1/4 cup cilantro, FINELY CHOPPED
1 green onion, FINELY CHOPPED
4 teaspoons fresh lime juice
1 fresh jalapeno, SEEDED AND SLICED INTO STRIPS
1 tablespoon extra virgin olive oil

Preparation

Drizzle EVOO over chicken breast strips; sprinkle with cayenne, salt, pepper, AND JUICE FROM 2 FRESH LIMES.
In large skillet, heat chicken strips until fully cooked; set aside once done.
In another skillet, HEAT 1 TBSP EVOO; ADD PEPPERS, ONION, GARLIC, AND JALAPENO; COOK UNTIL TENDER.
WHILE THAT'S COOKING, COMBINE SOUR CREAM. CILANTRO, GREEN ONIONS, AND 4 TBSP LIME JUICE; SET ASIDE IN REFRIGERATOR.
MIX TOGETHER CHICKEN AND COOKED VEGETABLES; STIR IN THE CILATRO SAUCE FROM REFRIGERATOR AND MIX WELL.
sERVE EQUAL AMOUNTS WRAPPED IN A TORTILLA.