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Chicken Fajitas

Yield 8 servings (serving size: 1 tortilla, 3 ounces chicken, 1 tablespoon salsa, 1 tablespoon yogurt, and 1/2 tablespoon chiles)

Ingredients

  • 2 pounds skinless, boneless chicken breasts
  • 1/4 cup white wine vinegar
  • 1/4 cup lime juice
  • 2 tablespoons low-sodium Worcestershire sauce
  • 2 tablespoons chopped onion
  • 1/4 teaspoon ground cumin
  • 2 garlic cloves, minced
  • Cooking spray
  • 8 (8-inch) flour tortillas
  • 1/2 cup salsa
  • 1/2 cup plain low-fat yogurt
  • 1 (4.5-ounce) can chopped green chiles, drained

Nutrition Information

  • calories 304
  • caloriesfromfat 0.0 %
  • fat 6.4 g
  • satfat 1.5 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 31.3 g
  • carbohydrate 28.3 g
  • fiber 1.9 g
  • cholesterol 73 mg
  • iron 0.0 mg
  • sodium 347 mg
  • calcium 0.0 mg

How to Make It

  1. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Place chicken in a 13- x 9-inch baking dish. Combine vinegar and next 5 ingredients; pour over chicken. Cover and refrigerate 4 hours.

  2. Prepare grill.

  3. Remove chicken from marinade; discard marinade. Place chicken on grill rack coated with cooking spray; grill, covered, 4 minutes on each side or until done. Remove chicken from grill; slice into strips.

  4. Preheat oven to 325°.

  5. Wrap tortillas in aluminum foil; bake at 325° for 15 minutes. Arrange chicken strips evenly down centers of tortillas; top with salsa, yogurt, and chiles. Roll up tortillas, and serve immediately.

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