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Name: Chicken Fajitas
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 6 6" Flour Tortillas; Garlic minced; 1/4 c Plain low-fat Yogurt; 1 tb Cooking oil; md Green /Sweet Red Pepper*; sm Onion; sliced into rings; 1/3 c Salsa; 2 c Shredded Lettuce; Green Onion; thinly sliced; 9 oz Chicken Breast halves **

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INGREDIENTS

6 6" Flour Tortillas
Garlic ; minced
1/4 c Plain low-fat Yogurt
1 tb Cooking oil
md Green /Sweet Red Pepper*
sm Onion; sliced into rings
1/3 c Salsa
2 c Shredded Lettuce
Green Onion; thinly sliced
9 oz Chicken Breast halves **

Servings

INSTRUCTIONS

* cut into bite-size strips ** 9 oz boned skinless chicken breast halves, cut into bite-sized strips Wrap tortillas in foil. Place in 300 deg F. oven for 10-12 minutes or till heated through. Meanwhile, spray a large skillet with Pam. Add onion and garlic; stir-fry for 2 minutes. Add red or green pepper; stir-fry for 1-2 minutes more or until veggies are tender crisp. Remove from skillet. Add oil to skillet. Add chicken; stir-fry 3-5 minutes or till chicken is tender and no longer pink. Return veggies to skillet. Add salsa. Cook and stir till heated through. To serve, divide chicken mixture evenly among tortillas. Top with shredded lettuce. Dollop with yogurt and sprinkle with green onion. Roll up tortillas and serve. ******************************************************* *** Per serving: 297 calories, 24 g protein, 33 g carbohydrates, 7 g fat, 55 mg cholesterol, 197 mg sodium, 373 mg potassium. Posted to MM-Recipes Digest V4 #10 by valerie@nbnet.nb.ca (valerie) on Mar 15, 1999

NOTES

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Chicken Fajitas

6 6" Flour Tortillas
 Garlic minced
1/4 c Plain low-fat Yogurt
1 tb Cooking oil
 md Green /Sweet Red Pepper*
 sm Onion; sliced into rings
1/3 c Salsa
2 c Shredded Lettuce
 Green Onion; thinly sliced
9 oz Chicken Breast halves **

* cut into bite-size strips ** 9 oz boned skinless chicken breast  halves, cut into bite-sized strips Wrap tortillas in foil. Place in  300 deg F. oven for 10-12 minutes or till heated through. Meanwhile,  spray a large skillet with Pam. Add onion and garlic; stir-fry for 2  minutes. Add red or green pepper; stir-fry for 1-2 minutes more or  until veggies are tender crisp. Remove from skillet. Add oil to  skillet. Add chicken; stir-fry 3-5 minutes or till chicken is tender  and no longer pink. Return veggies to skillet. Add salsa. Cook and  stir till heated through. To serve, divide chicken mixture evenly  among tortillas. Top with shredded lettuce. Dollop with yogurt and  sprinkle with green onion. Roll up tortillas and serve.  ******************************************************* *** Per  serving: 297 calories, 24 g protein, 33 g carbohydrates, 7 g fat, 55  mg cholesterol, 197 mg sodium, 373 mg potassium.          Posted to MM-Recipes Digest V4 #10 by valerie@nbnet.nb.ca (valerie)  on Mar 15, 1999

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Nutrition

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Serving Size: 1 Serving (574g)
Recipe Makes: 4 servings

Calories: 1405
Calories from Fat: 336 (24%)

Amt Per Serving		% DV

	Total Fat 37.4g	50 %
	Saturated Fat 8.6g	43 %
	Monounsaturated Fat 19.1g
	Polyunsanturated Fat 7.9g
Cholesterol 0.8mg		0 %
Sodium 2897mg		100 %
Potassium 827.8mg		22 %
Total Carbohydrate 226.5g		67 %
	Dietary Fiber 14.2g	57 %
	Sugars, other 212.2g
Protein 37.4g		53 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1405

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