In a large skillet, heat oil. Add chicken; cook 2 to 3 minutes. Add scallions, bell pepper, garlic, chilies and herbs. Cook 2 minutes longer. Add tomatoes, kidney beans, chili sauce, tomato paste, sugar, salt and pepper. Simmer 20 to 25 minutes or until the sauce starts to thicken.
Spoon some chicken mixture into each fajita wrap. Top with lettuce, olives and a little sour cream.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (275g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 119 (65%)|
|Amt Per Serving||% DV|
|Total Fat 13.2g||18 %|
|Saturated Fat 3.2g||16 %|
|Monounsaturated Fat 7.6g|
|Polyunsanturated Fat 2g|
|Cholesterol 11.2mg||3 %|
|Sodium 796mg||27 %|
|Potassium 266.4mg||7 %|
|Total Carbohydrate 13.9g||4 %|
|Dietary Fiber 4.7g||19 %|
|Sugars, other 9.3g|
|Protein 4.3g||6 %|
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.
Calories per serving: 184
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!