Chicken Fajitas

5 small portabella mushrooms, sliced
1/2 c. canned garbanzo beans
1- 12.5 oz. can chunk chicken breast, drained (or fresh cooked chicken breast, diced)

3 green, red or yellow peppers cut into strips
2 medium sweet onions, sliced
2 large stalks celery, sliced

12 whole wheat tortillas
6 wedges, divided, laughing cow light spreadable cheese (I used Queso Fresco & Chipotle flavor because I like a little spice)

Could easily be made vegetarian if you leave out the chicken breast and add more garbanzo beans to this dish.

Spray skillet with cooking spray, add chicken (break up chunks), garbanzo beans and mushrooms. Add a couple of tablespoons of water and desired spices/seasonings, cover and steam for about 5 minutes or until heated through. Place into a bowl and set aside while cooking vegetables. Add vegetables to the pan along with a few tablespoons of water, cover and allow to steam for about 10 minutes until vegetables reach desired level of doneness. Add meat mixture back to vegetables and cook together for a few minutes until heated thoroughly. Heat tortillas and serve. Spread 1/2 wedge of cheese per tortilla then add vegetable/meat mixture and enjoy!

Serving Size: divide evenly into 4 servings, each serving makes 2 large fajitas

Number of Servings: 4

Recipe submitted by SparkPeople user LUVTHERANCHLIFE.