Chicken Fajitas

Recipe Ingredients

1/2 lb	227g / 8oz	Boneless skinless chickin breasts - cut into strips
2 tablespoons	30ml	Fat-tree Italian salad dressing
1		Onion - sliced
1/2		Green bell pepper - seeded and sliced
1/2		Red bell pepper - seeded and sliced
4		Fat-free flour tortillas - (6" dia)
1/4 cup	59ml	Salsa
2 tablespoons	30ml	Nonfat sour cream

Recipe Instructions

In a gallon-size sealable plastic bag, combine the chicken and salad dressing. Seal the bag, squeezing out the air; turn to coat the chicken. Refrigerate at least 2 hours or overnight, turning the bag occasionally.

Spray a large nonstick skillet with nonstick cooking spray; heat. Add the chicken and any remaining marinade; cook, turning as needed, until the chicken is lightly browned, 7 to 8 minutes. Transfer to a plate and keep warm.

Spray the same skillet with more nonstick cooking spray. Add the onion and peppers; cook, stirring as needed, until softened, about 5 minutes.

Top the tortillas with the chicken, pepper mixture, salsa and sour cream; roll up and serve.

This recipe yields 2 servings.

Per Serving: 338 Calories, 2 g Total Fat, 0 g Saturated Fat, 66 mg Cholesterol, 865 mg Sodium, 46 g Total Carbohydrate, 3 g Dietary Fiber, 32 g Protein, 44 mg Calcium.

Serving Provides: 2 Breads, 1 Fruit/Vegetable, 3 Protein/Milk.

Points Per Serving: 6.

Source:
Simply the Best: 250 Prizewinning Family Recipes by Weight Watchers

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