Dinner ready in 20 minutes! Chicken, broccoli, peppers, onions and mushrooms wrap up a bundle of great flavor in these spicy "fajita-wiches".
tablespoon chili powder
lb boneless skinless chicken breasts, cut into thin strips
tablespoon vegetable oil
bag (1 lb) frozen broccoli, red peppers, onions and mushrooms (or other combination)
flour tortillas (8 inch)
Salsa, if desired
In large bowl, sprinkle chili powder and salt over chicken; toss.
In 12-inch skillet, heat oil over high heat. Cook chicken in oil 3 to 4 minutes, stirring frequently, until no longer pink in center. Stir in vegetables. Cook about 4 minutes, stirring frequently, until vegetables are crisp-tender.
Onto center of each tortilla, spoon about 1/2 cup of the chicken mixture. Fold top and bottom ends of each tortilla about 1 inch over filling; fold right and left sides over folded ends, overlapping. Serve with salsa.
It's all about options. If you can't find the frozen veggie combo suggested, try a 1-pound bag of frozen corn, broccoli and sweet red peppers or any of your favorites.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Sandwich
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 3 1/2g,
- 3 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:3 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.