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Ingredients
- 2 Tsp Vegetable Oil (divided)
- 2 Cups Onion, Sliced
- 1 Cup Yellow Bell Peppers, Cut In Strips
- 1 Cup Red Bell Peppers, Cut In Strips
- 1 Cup Green Bell Peppers, Cut In Strips
- 1/4 Cup Jalapeño Pepper, Seeded & Thinly Sliced
- 1/3 Cup Fresh Cilantro, Chopped
- 1/4 Tsp Salt
- 1/8 Tsp Black Pepper
- 12 Oz Chicken Breast, Boned & Skinned
- 4 Flour Tortillas
- 2 Tbsp Cream Cheese
Details
Servings 4
Preparation
Step 1
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add the onion, bell peppers, and jalapeno; stir-fry 12 minutes or until crisp-tender. Remove bell pepper mixture from skillet; stir in cilantro, salt, and black pepper. 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.
Per Serving: 290 Cal (26% from Fat, 34% from Protein, 40% from Carb); 25 g Protein; 8 g Tot Fat; 3 g Sat Fat; 3 g Mono Fat; 2 g Poly Fat; 29 g Carb; 4 g Fiber; 231 mg Sodium; 57 mg Cholesterol; AccuPoints = 5.7; Exchanges = 1 Starch - 2½ Veg - 3 Lean Meat
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