Simple to prepare and packed with flavor, this recipe is one you'll turn to every time you get a craving for sizzling Mexican fare. Serve with sour cream or chopped avocado, if desired.
6 skinless, boneless chicken thighs (1 pound)
2 teaspoons fajita seasoning (such as McCormick)
2 cups vertically sliced onion
2 cups red bell pepper strips
4 (7 1/2-inch) 96% fat-free whole wheat tortillas
1/2 cup fresh salsa
Chopped avocado (optional)
Chopped fresh cilantro (optional)
Reduced-fat sour cream (optional)
How to Make It
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 avocado and cilantro, if desired. Fold tortillas over filling, and top with sour cream, if desired. Serve immediately.