Spicy Chicken Tortillas

• 1/2 cup chipotle pepper sauce (such as Tabasco)
• 1 teaspoon ground cumin
• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/2 cup low-fat sour cream
• 3 tablespoons fresh lime juice, divided (about 2 limes)
• 1/4 teaspoon salt, divided
• 2 cups quartered cherry tomatoes
• 1/2 cup chopped fresh cilantro
• 2 tablespoons cider vinegar
• Cooking spray
• 1/2 cup chopped onion
• 4 (8-inch) 97%-fat-free flour tortillas (such as Mission)

1. Combine pepper sauce, cumin, and chicken in a large zip-top plastic bag; seal. Marinate in refrigerator 15 minutes, turning occasionally.
2. Meanwhile, combine sour cream, 1 tablespoon lime juice, and 1/8 teaspoon salt in a small bowl; cover and chill. Combine tomatoes, cilantro, vinegar, 2 tablespoons lime juice, and 1/8 teaspoon salt in a small bowl.
3. Combine tomatoes, cilantro, vinegar, 2 tablespoons lime juice, and 1/8 teaspoon salt in a small bowl.
4. Heat a large nonstick skillet over mediumhigh heat; coat with cooking spray. Add onion; cook 5 minutes or until lightly browned. Remove from pan; keep warm.
5. Remove chicken from bag and discard marinade. Recoat pan with cooking spray. Add chicken; cook over medium-high heat 4 minutes on each side or until done. Remove chicken from pan, and cut diagonally into thin strips.
6. Warm tortillas according to package directions. Spoon about 3/4 cup chicken down center of each tortilla. Top each with 1/2 cup tomato mixture and 2 tablespoons sour cream mixture. Roll up tortilla.

pepper sauce, ground cumin, skinless, lowfat sour cream, lime juice, salt, quartered cherry tomatoes, fresh cilantro, cider vinegar, cooking spray, onion, flour tortillas

Taken from www.myrecipes.com/recipe/spicy-chicken-tortillas (may not work)