Chicken Fajitas with Lime, Garlic and Bell Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 lb boneless skinless chicken breast, cut in 1-1/2-inch x 1/2-inch strips 1/4 cup lime juice (1-2 limes) 3 garlic cloves, minced 1 tablespoon olive oil 1 cup red bell pepper, sliced 1 cup green bell pepper, sliced 3 garlic cloves, minced 1/2 teaspoon cumin 1/4 teaspoon salt 1/4 teaspoon ground red pepper, up to 1/2 teaspoon 4 8-inch flour tortillas, warmed 8 teaspoons low-fat sour cream (optional) salsa (optional)
MARINATE CHICKEN:
Mix lime juice and minced garlic in 2-quart Ziploc bag.
Add chicken strips to marinade bag. Marinate for 30 minutes in refrigerator, turning periodically to distribute marinade.
STIRFRY:
Heat olive oil in heavy frying pan over medium-high heat.
Pour in chicken and marinade sauce. Stirfry for 5-7 minutes.
Remove chicken to plate and keep warm.
Drain excess liquid from skillet, if necessary.
Add bell pepper strips and remaining garlic to frying pan and stirfry for 5 minutes or until peppers are tender.
Sprinkle bell pepper and garlic with cumin, salt and ground red pepper.
Add chicken back to frying pan and stirfry 1-2 minutes.
ASSEMBLE BURRITOS.
Spread 1 teaspoon sour cream (optional) on one side of each tortilla. Spoon stirfry mixture evenly over sour cream.
Fold bottom of tortilla and roll up sides.
Serve with salsa, if desired.
Serves 2 hearty appetites, or 4 dainty portions. (Makes 4 wraps.)
Number of Servings: 4
Recipe submitted by SparkPeople user KATELJM.
Mix lime juice and minced garlic in 2-quart Ziploc bag.
Add chicken strips to marinade bag. Marinate for 30 minutes in refrigerator, turning periodically to distribute marinade.
STIRFRY:
Heat olive oil in heavy frying pan over medium-high heat.
Pour in chicken and marinade sauce. Stirfry for 5-7 minutes.
Remove chicken to plate and keep warm.
Drain excess liquid from skillet, if necessary.
Add bell pepper strips and remaining garlic to frying pan and stirfry for 5 minutes or until peppers are tender.
Sprinkle bell pepper and garlic with cumin, salt and ground red pepper.
Add chicken back to frying pan and stirfry 1-2 minutes.
ASSEMBLE BURRITOS.
Spread 1 teaspoon sour cream (optional) on one side of each tortilla. Spoon stirfry mixture evenly over sour cream.
Fold bottom of tortilla and roll up sides.
Serve with salsa, if desired.
Serves 2 hearty appetites, or 4 dainty portions. (Makes 4 wraps.)
Number of Servings: 4
Recipe submitted by SparkPeople user KATELJM.
Nutritional Info Amount Per Serving
- Calories: 331.7
- Total Fat: 8.3 g
- Cholesterol: 58.9 mg
- Sodium: 1,113.4 mg
- Total Carbs: 36.3 g
- Dietary Fiber: 3.1 g
- Protein: 29.3 g
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