Low Cal Mexican Chicken Tortillas

February 17, 2016
mexican grilled chickenmexican grilled chicken
mexican tostada / tortilla dinnermexican grilled chickenmexican grilled chicken
Serves 5 People
Grilling Skillet
Prep time
Cook Time

After putting on some newlywed pounds, I decided to come up with some low-cal recipes. This Mexican chicken recipe is one of our family’s favorites. The chicken itself is very low cal and lean. Of course, you can make this recipe more fattening by adding on cheese or sour cream, but that’s completely optional. I usually serve these tortillas with fat free refried beans on the side.

One of my sons only likes corn tortillas, so I fry a few corn tortillas for him in light oil, the rest of us are fine with flour tortillas. Use whatever you like best.

About Marnie Marcus:
Marnie (Pehrson) Marcus helps people and companies leverage their wisdom and stories to create visibility, education, influence and sales in the marketplace. Whether she’s helping an author, coach or self-help professional distill her wisdom into books and information products or helping a corporation create visibility and educate their customers, she focuses on creating connection and loyalty. Marnie helps her clients lead with their stories, connect from the heart, educate their market, and create loyal customers who send word-of-mouth referrals. She offers a unique combination of practical done-with-you and done-for-you solutions with the ability to help her clients get past the emotional and mental barriers to success. Visit her online at MarnieMarcus.com
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  • 2 Teaspoons
  • 2 Teaspoons
    chili powder
  • 2 Teaspoons
    onion powder
  • 1 Teaspoon
    garlic powder
  • 3/4 Teaspoons
  • 1 Teaspoon
  • 5 Pieces
    Thawed Chicken breasts, butterfly cut
  • 1-2 Teaspoon
    olive oil
  • 1-2 Cup
    Shredded lettuce
  • 10-14 Pieces
    Flour Tortillas or Fried Corn Tortillas
  • Sour Cream as desired
  • 1 Cup
    Shredded cheese
  • Sliced Avocado or Guacamole


  1. Combine seasonings and salt in a small bowl.

    Preheat your skillet. I use an iron skillet with grilling ridges. You want it to be hot when you put your chicken on it so that it sears/grills the chicken.

    Cut chicken in a butterfly cut so it's thin and easy to cook. Sprinkle one side of each piece of chicken with your seasoning mix.

    Place 1-2 teaspoons of olive oil in the skillet and swirl it around so it coats the skillet.

    Place chicken seasoning-side down on the hot skillet. Use a small spoon to sprinkle the top of the chicken with remaining seasoning.

    Grill for about 4 minutes on medium heat.

    mexican grilled chicken
  2. Flip chicken over and cook on that side for about 4 minutes. Reduce heat and continue to flip the chicken every couple minutes until it's cooked through.

    Don't overcook or it will be dry.

    mexican grilled chicken
  3. Cut chicken into pieces and serve on tortillas with the toppings of your choice.

    Possible toppings:

    shredded cheese, avocado, lettuce, tomato, sour cream or ranch dressing, salsa, avocado, guacamole, etc.

    mexican tostada / tortilla dinner