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Chicken and Pepper Fajitas

Yield 4 servings (serving size: 2 fajitas)
Prep: 6 minutes; Cook: 15 minutes.

Ingredients

  • 2 teaspoons olive oil
  • 1 pound chicken breast tenders, cut into 1/4-inch strips
  • 1 (16-ounce) package frozen pepper stir-fry
  • 2 tablespoons bottled minced garlic
  • 2 teaspoons salt-free Mexican seasoning
  • 8 (8-inch) fat-free flour tortillas
  • 1/2 cup shredded Monterey Jack cheese
  • Reduced-fat sour cream (optional)
  • Salsa (optional)

Nutrition Information

  • calories 474
  • caloriesfromfat 18 %
  • fat 9.3 g
  • satfat 3.4 g
  • monofat 3.2 g
  • polyfat 0.6 g
  • protein 38.9 g
  • carbohydrate 55.7 g
  • fiber 6.2 g
  • cholesterol 78 mg
  • iron 4.1 mg
  • sodium 849 mg
  • calcium 212 mg

How to Make It

  1. Heat oil in a large nonstick skillet over medium-high heat. Add chicken, and cook, stirring occasionally, 6 minutes. Remove chicken, and set aside.

  2. Add pepper stir-fry, garlic, and Mexican seasoning to pan. Sauté 6 minutes or until vegetables are tender and most of water has evaporated. Add chicken, and cook 2 to 3 minutes or until thoroughly heated.

  3. Warm tortillas according to package directions. Spoon about 1/2 cup chicken mixture onto each tortilla; sprinkle each with 1 tablespoon cheese. Fold bottom and sides of tortillas to center. Serve with reduced-fat sour cream and salsa, if desired.

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