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| 2 T | low sodium soy sauce |
| one t | ground cumin |
| one t | ground turmeric |
| 1/2 t | ground coriander |
| 1/4 t | ground cayenne (red pepper) |
| 1/4 t | dried orange peel |
| one lb | boneless, skinless chicken breast, cut in small strips |
| olive oil (hot oil if you have it) | |
| 1 1/2 C | julienne cut carrots |
| one bunch | green onions, sliced |
| 1/4 C | fresh greens of choice, torn |
| 6 inch flour tortillas | |
| chutney or salsa of choice |
Combine the first 7 ingredients in a medium bowl, stirring to coat chicken. Cover and refrigerate 30 minutes
Heat oil in a large skillet over medium heat. Add chicken and cook about 6 minutes or until done. Remove chicken from skillet but keep warm
Add one T more oil to skillet. Heat on medium-high. Add carrot and green onions; sauté for 10 minutes or until done to taste. Stir in greens
Serve chicken on tortillas, topped with carrot mixture. Roll up tortillas and top with chutney or salsa
| Sodium content in milligrams | ||
| 2 T | Angostura soy sauce | 780 |
| one t | ground cumin | 4 |
| one t | ground turmeric | 1 |
| 1/2 t | ground coriander | 1 |
| one pound | chicken breast | 552 |
| 1/2 C | carrots | 57 |
| one bunch | green onions (scallions) | 15 |
| 6 | 6 inch flour tortillas | 240 |
| Recipe total = 1650 mg | ||
I am not a doctor. All original copyrights apply. No information on this page should be used by any person to affect their medical, legal, educational, social, or psychological treatment in any way. This web site and all its pages, graphics, and content copyright © 1997, 1998, 1999, 2000, 2001, 2002, 2003, 2004, 2005, 2006 Jon C.