1/2 teaspoon ground cumin
1/8- 1/4 teaspoon crushed red pepper
1/8 teaspoon salt
8 ounces skinless, boneless chicken breasts
1 teaspoon cooking oil
4 6 inches corn tortillas, warmed, or purchased baked tostada shells
2 cups shredded romaine
3 kiwifruit, peeled and chopped, and/or plum tomatoes, seeded and chopped
1/2 cup shredded reduced-fat Monterey Jack cheese or Monterey Jack cheese with jalapeno chile peppers (2 ounces)
Place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until no longer pink (170 degrees F), turning once halfway through grilling.
Cut chicken into bite-size strips. Arrange romaine on warmed tortillas. Top with kiwifruit and/or tomatoes, chicken, and cheese. Makes 4 servings.
Per Serving: cal. (kcal) 199, Fat, total (g) 6, chol. (mg) 43, sat. fat (g) 2, carb. (g) 19, fiber (g) 4, pro. (g) 19, sodium (mg) 239, Fruit () 0.5, Starch () 1, Lean Meat () 2.5, Carb Choice () 1, Percent Daily Values are based on a 2,000 calorie diet