Rating: 5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 3
Recipe by Cooking Light May 1998

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Recipe Summary

Yield:
4 fajitas (serving size: 1 fajita)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add the onion, bell peppers, and jalapeño; stir-fry 12 minutes or until crisp-tender. Remove bell pepper mixture from skillet; stir in cilantro, salt, and black pepper.

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  • Heat 1 teaspoon oil in skillet over medium-high heat. Add chicken; sauté 3 minutes or until done. Return pepper mixture to skillet; cook 1 minute or until thoroughly heated.

  • Heat tortillas according to package directions. Spread 1 1/2 teaspoons of cream cheese over each tortilla. Divide chicken mixture evenly among tortillas; roll up.

Nutrition Facts

334 calories; calories from fat 25%; fat 9.4g; saturated fat 2.8g; mono fat 2.3g; poly fat 2.9g; protein 25.8g; carbohydrates 36.6g; fiber 4.1g; cholesterol 57mg; iron 3.7mg; sodium 480mg; calcium 98mg.
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