· 1/4 cup lime juice
· 1 or 2 cloves garlic, minced
· 1 teaspoon chili powder
· 1/2 teaspoon ground cumin
· 3 pounds boneless, skinless chicken breasts, cut in 1/4-inch strips
· 1 large onion, sliced
· Half a green sweet bell pepper, slivered
· Half a red sweet bell pepper, slivered
· 12 whole-wheat 8-inch tortillas
· 1/2 cup salsa
· 1/2 cup fat-free sour cream
· 1/2 cup low-fat shredded cheese
(serves 12—serving size 1 stuffed fajita)
· Combine the first four ingredients in a large bowl.
· Add chicken strips and stir until chicken is well coated. Marinate for 20 minutes. Cook chicken in pan for 3 minutes
or until no longer pink.
· Stir in onions and peppers. Cook 3 minutes, or until done to your liking. Divide mixture evenly among tortillas.
· Top each with 2 teaspoons salsa, 2 teaspoons sour cream and 2 teaspoons shredded cheese.
· Roll up and serve.