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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 386.9
  • Total Fat: 7.1 g
  • Cholesterol: 89.7 mg
  • Sodium: 741.6 mg
  • Total Carbs: 35.3 g
  • Dietary Fiber: 14.7 g
  • Protein: 46.8 g

View full nutritional breakdown of Chicken Skillet Fajita Wraps (Biggest Loser Recipe) calories by ingredient
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Chicken Skillet Fajita Wraps (Biggest Loser Recipe)

Submitted by: BARBSDUCK


Number of Servings: 2

Ingredients

    1 clove chopped garlic
    1/2 med. onions, sliced thin
    1 Jalapeno Pepper, diced
    2 sm or med. zucchinis, cut in strips
    1 large red bell pepper, cut in strips
    10 oz chicken breast, cut in strips
    Chili powder, 3/4 teas. or to taste
    cayenne powder, 1/8 teas. or to taste
    3/4 c. Salsa
    2 low-carb Tortillas (about 80 cal each)
    1 oz lowfat cheddar cheese, sliced thin or shredded

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Directions

Makes Two Servings - Each person is going to get 1 tortilla, 1/2 oz cheese & 1/2 of the chicken/veggie mixture.

(The idea is for each person to have one rolled tortilla which contains cheese and about 1/4 or 1/3 of their chicken/veggie mixture - whatever fits. The remaining chicken/veggie mixture in like a side dish for the person -- can be on the same plate or in a separate bowl.)

(Before you start, wrap two tortillas in aluminum foil and roll them up, crimping the ends. Put in toaster oven or regular oven, but don't heat them yet.)

1. Spray olive oil spray in 12" nonstick fry pan & heat to medium.

2. Fry onions, garlic, jalapeno, zucchinis and bell pepper for 10 minutes in covered frypan, stirring once or twice.

(During the 10 minutes, I cut up chicken and cheese. Also, about 5 minutes into the cooking time, I turn the toaster oven on to medium or 300 degrees, to warm the tortillas)

3. Transfer veggies to mixing bowl. Spray frypan again and return to heat.

4. Lay the chicken pieces in fry pan, and sprinkle with chili and cayenne powder. Cover & cook 3 minutes.

5. Flip the chicken pieces, cover & cook 1 more minute.

6. Add salsa to the pan and mix with chicken. Then, add veggies back to the fry pan, cover & cook 3 more minutes. DONE!

7. Remove warmed tortillas from oven and put on plate.

8. Put half of the cheese in each tortilla.

9. Fill each tortilla with enough chicken/veggie so you can turn the flaps over & make two fajitas. The remaining chicken/veggie mixture is put on the side or in a separate bowl.

NOTE: I try to make sure the protein (chicken) gets distributed evenly between the 2 people -- by counting out the pieces that go to each fajita and each bowl. Then, I spoon the veggies out.

Number of Servings: 2

Recipe submitted by SparkPeople user BARBSDUCK.






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