Mango Chicken Burritos

Fresh turkey breast can be substituted for chicken.
2 tablespoons fresh lemon juice 
2 tablespoons fresh lime juice 
2 tablespoons fresh orange juice 
1 tablespoon fresh grapefruit juice 
5 sprigs fresh cilantro 
4 sprigs fresh tarragon 
1/2 teaspoon coarsely chopped dried ancho chile 
1/2 teaspoon cayenne pepper 
1 teaspoon salt 
1 1/4 teaspoons freshly ground black pepper 
3 whole boneless, skinless chicken breasts(6 to 8 ounces each) 
6 eight-inch flour tortillas 
2 1/2 cups Mango Salsa 
6 romaine or 12 mizuna lettuceleaves, washed and cut into strips 
6 tablespoons nonfat sour cream 

1. Combine juices, cilantro, tarragon, ancho chile, cayenne, and 1/2 teaspoon salt and pepper in a bowl. Add chicken, cover, and refrigerate for 1 to 2 hours. 

2. Heat grill or broiler to medium high. Sprinkle chicken with 1/2 teaspoon salt and 3/4 teaspoon pepper. Cook 3 or 4 minutes per side, or until cooked through. Cover; set aside in a warm place. 

3. Using tongs, toast tortillas over a flame, quickly flipping them from side to side until lightly golden. Cut each chicken breast half into 5 slices. On bottom third of each tortilla, place 5 chicken slices, several strips of lettuce, and 3 tablespoons mango salsa. Roll up, and serve with remaining salsa and sour cream. 

Per serving (6 servings): 332 calories, 1 g fat, 83 mg cholesterol, 37 g carbohydrate, 766 mg sodium, 35 g protein, 3 g dietary fiber.


Source: Martha Stuart
http://www.marthastewartfans.com/cookingtips.htm