• 1/2  teaspoon 
    ground cumin
  • 1/8 - 1/4  teaspoon 
    crushed red pepper
  • 1/8  teaspoon 
  • 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)
In a small bowl, combine cumin, crushed red pepper, and salt. Brush all sides of chicken with oil; sprinkle evenly with cumin mixture.
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.
Nutrition information
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
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