Spicy Chicken Fajitas

 

1

lb boneless skinless chicken thighs, cut into 1/2-inch strips

2

teaspoons fajita seasoning

2

cups thinly sliced onion

2

cups red bell pepper strips

4

whole wheat tortillas (96% fat-free; 7 1/2 inch), heated as directed on package

1/2 cup refrigerated salsa

Chopped avocado

Chopped fresh cilantro

Reduced-fat sour cream

• 1 In medium bowl, toss chicken and fajita seasoning. Spray 12-inch skillet with cooking spray; heat over medium-high heat. Add chicken and onion; cook 3 minutes, stirring frequently. Add bell pepper; cook 5 minutes longer, stirring frequently, until chicken is no longer pink in center and vegetables are crisp-tender.
• 2 On each of 4 plates, place 1 tortilla; top each with 1 cup chicken mixture and 2 tablespoons salsa. Sprinkle with avocado and cilantro. Fold tortilla over filling. Serve with sour cream.