Prep: 6 minutes; Cook: 15 minutes.

Recipe by Oxmoor House January 2003


Recipe Summary test

4 servings (serving size: 2 fajitas)


Ingredient Checklist


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

  • 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.

  • 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.


Cooking Light Superfast Suppers

Nutrition Facts

474 calories; calories from fat 18%; fat 9.3g; saturated fat 3.4g; mono fat 3.2g; poly fat 0.6g; protein 38.9g; carbohydrates 55.7g; fiber 6.2g; cholesterol 78mg; iron 4.1mg; sodium 849mg; calcium 212mg.