Chicken Fajita Wraps the Editors of Publications International, Ltd.
Chicken Fajita Wraps
Makes 4 servings
|1||pound chicken tenders|
|1/4||cup lime juice|
|4||cloves garlic, minced, divided|
|Nonstick cooking spray|
|1||red bell pepper, sliced|
|1||green bell pepper, sliced|
|1||yellow bell pepper, sliced|
|1||large red onion, cut into 1/4-inch-thick slices|
|1/2||teaspoon ground cumin|
|1/4||teaspoon ground red pepper|
|8||(8-inch) flour tortillas, warmed|
- Combine chicken, lime juice and 2 cloves garlic in medium bowl; toss to coat. Cover and marinate 30 minutes in refrigerator, stirring occasionally.
- Spray large nonstick skillet with cooking spray; heat over medium heat until hot. Add chicken mixture; cook and stir 5 to 7 minutes or until chicken is browned and no longer pink in center. Remove chicken from skillet. Drain excess liquid from skillet, if necessary; discard.
- Add bell peppers, onion and remaining 2 cloves garlic to skillet; cook and stir about 5 minutes or until vegetables are tender. Sprinkle with cumin, salt and red pepper. Return chicken to skillet; cook and stir 1 to 2 minutes.
- Fill tortillas with chicken mixture. Serve with salsa and garnish, if desired.
|Serving Size:||2 wraps|
|Saturated Fat||2 g|
|Total Fat||7 g|
|Calories from Fat||16 %|
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