- 4
Ingredients
- 2 *2 tablespoons fresh lime juice
- 1 *1 tablespoon reduced-sodium soy sauce
- 1 *1 teaspoon chili powder
- * Pinch crushed red pepper
- 10 *10 ounces skinless boneless chicken breasts, cut into thin strips
- 4 *4 teaspoons vegetable oil
- 1 *1 green bell pepper, seeded and thinly sliced
- 1 *1 red bell pepper, seeded and thinly sliced
- 1 *1 onion, halved lengthwise and thinly sliced
- 4 *4 (6-inch) fat-free flour tortillas
- 1/2 *1/2 cup salsa, for garnish
- 1/4 *1/4 cup fat-free sour cream, for garnish
- * Chopped fresh cilantro, for garnish
Preparation
Step 1
*1.* To prepare the marinade, in a zip-close plastic bag, combine the lime juice, soy sauce, chili powder, and red pepper; add the chicken. Seal the bag, squeezing out the air; turn to coat chicken. Refrigerate, turning bag occasionally, at least 2 hours or overnight. Drain and discard marinade.
*2.* In a large nonstick skillet over medium heat, heat 2 teaspoons of the oil. Saute' the bell peppers and onion until softened, 8-10 minutes. Transfer to a plate and keep warm.
*3.* In the skillet, heat remaining 2 teaspoons oil. Saute' chicken until cooked through, 3-5 minutes.
*4.* To assemble fajitas, soften tortillas according to package directions. Divide chicken and sauteed vegetables among tortillas; garnish with salsa, sour cream, and cilantro. Fold up bottom edge of each torilla, then left and right sides to enclose the filling.