1/3 cup chicken broth
2 teaspoons cornstarch
1/4 cup sugar
1/3 cup oil
1/3 cup lemon juice
3/4 teaspoon pepper
3/4 teaspoon garlic powder
1 teaspoon chili powder
1/4 teaspoon cumin
1/4 teaspoon oregano
1 1/2 pounds boneless skinless chicken breast
8 flour tortillas
1 15 oz. can canned tomatoes, sliced
1 onion, cut into thin slices or rings
1 sweet green pepper, cut into thin strips
2 cups refried beans, seasoned to taste
cilantro for garnish
fat-free sour cream for garnish
Combine broth and cornstarch. Stirring constantly, bring to a boil. Remove from heat and add sugar, stir to dissolve sugar. Add oil, lemon juice, black pepper, garlic powder, chili powder, cumin, and oregano. Whisk to blend ingredients.
Partially freeze chicken and cut into 1/2 inch thick slices. Add chicken to marinade, stir to coat all pieces of chicken, cover and refrigerate overnight.
Drain marinade and grill chicken over hot coals until done. (NOTE: Chicken may be cooked on top of stove by using a skillet. Add a small amount of marinade to skillet and stir fry chicken until done.) Discard leftover marinade.
Warm tortillas in foil or microwave. Cover to keep warm until ready to use.
Combine tomatoes, onions, and green peppers. Warm. Warm refried beans and season to taste.
To Serve: Spread 2-4 tablespoons refried beans on each tortilla, add meat, and tomato mixture. Fold bottom of tortilla up, then roll tortilla to enclose all ingredients. Serve with a dollop of fat free sour cream and salsa, if desired.