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Ingredientes
- 2 tbsp. lemon juice
- 2 tbsp. warm pepper sauce
- 2 teaspoon garlic pwdr
- 1 teaspoon chicken soup mix
- 1 teaspoon oregano
- 16 ounce. boneless chicken breasts
- 1 med. onion, thinly sliced
- 1 lg. red bell pepper, cut into 1/4-inch strips
- 8 (8 inch) flour tortillas (warmed in foil in oven)
- Minced tomato
- Shredded lettuce
- Minced onion
- Reduced fat lowfat sour cream or possibly low fat yogurt
- Warm pepper sauce
Direcciones
- In mixing bowl, combine lemon juice, warm pepper sauce, chili pwdr, garlic pwdr, chicken soup mix and oregano. Slice chicken into thin strips and add in to lemon juice mix. Toss lightly to coat. Let stand in refrigerator 1/2 hour or possibly more.
- Spray a large cool skillet with non-stick vegetable coating. Preheat skillet over high heat. Add in poultry, sliced onion and green pepper strips. Cook and stir over high heat for 2 or possibly 3 min or possibly till poultry is tender and no longer pink and liquid has evaporated.
- Transfer chicken to serving bowl. For each fajita, spoon some of the chicken mix across center of tortilla; sprinkle on toppings. Spoon on warm sauce as desired. Roll tortillas around meat and toppings and enjoy.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 485g | |
| Recipe makes 2 servings | |
| Calories 407 | |
| Calories from Fat 158 | 39% |
| Total Fat 17.5g | 22% |
| Saturated Fat 4.95g | 20% |
| Trans Fat 0.22g | |
| Cholesterol 116mg | 39% |
| Sodium 236mg | 10% |
| Potassium 987mg | 28% |
| Total Carbs 20.58g | 5% |
| Dietary Fiber 4.9g | 16% |
| Sugars 10.05g | 7% |
| Protein 41.44g | 66% |
