Wednesday, August 25, 2010

Spicy Chicken Fajitas

Points value: 7 points
add 1 point if you add 1TB of light sour cream or 1 Tb chopped avacado

6 skinless, boneless chicken thighs ( I just used two chicken breasts)
2 tsp. fajita seasoning
Cooking spray
2 cups vertically sliced onion
2 cups red bell pepper strips
4 96% fat free whole wheat tortillas, warmed
1/2 c salsa
chopped avacado (optional)
chopped fresh cilantro (optional)
Light sour cream (optional)

1. Cut chicken into 1/2 inch wide strips. Place chicken in a small bowl; sprinkle with fajita seasoning, tossing to coat.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken and onion; stir-fry 3 minutes.

Add bell pepper; stir-fry 5 minutes or until chicken is done.

Place 1 tortilla on each of 4 plates. Top each evenly with chicken mixture and salsa. Top with avacado and cilantro, if desired. Fold tortillas over filling, and and top with sour cream, if desired. Serve immediately.

Yield: 4 servings (serving size:1 tortilla. 1cup chicken mixture, and 2 tablespoons salsa).

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