Chicken Fajitas 2

My Clean Eating magazine had a Tex-Mex Makeover article where they made over Chicken Fajitas.  This was on our menu for last nights dinner and let me tell you, they were yummy!

I will say that I couldn’t find the Mrs. Dash that the recipe recommended using, but I did have a Chipotle seasoning mix on hand that I used, which was quite spicy (will definitely have to take that down a notch when I make these again, and I will be making these again very soon).  The flavor was outstanding and they were simple to make and very filling.

We added Cilantro as an added flavor.  If you like fajitas, definitely try this recipe out.  Very tasty!

CHICKEN FAJITAS

Serves 2 (makes 4 fajitas)

• 4 low-fat, whole-wheat flour tortillas (8-inch diameter each)
• 2 tsp Mrs. dash Southwest Chipotle Seasoning Blend or salt-free Mexican rub
• 1 lb. boneless, skinless chicken breasts, visible fat removed, cut into strips
• Sea salt, to taste
• Olive oil cooking spray
• 2 green or red bell peppers (or a combination), cut into 1/4 -inch strips
• 1/2 medium sweet onion, cut into 1/4-inch strips
• 1/4 cup prepared guacamole (2 grams fat or less per tbsp), divided
• 1/4 cup light sour cream (2 grams fat or less per 2 tbsp), divided
• 1/2 cup fresh pico de gallo or salsa, divided

Preheat oven to 400 degrees F. Stack tortillas on a large piece of foil. Roll into a tube to encase tortillas. Seal ends and set aside.

Sprinkle Mrs. Dash evenly over chicken strips. Season with salt, to taste, and toss well.

Place a large nonstick skillet over medium-high heat. Lightly mist skillet with cooking spray. Add peppers and cook for 1 to 2 minutes, or until peppers begin to soften. Add onion and continue cooking for about 5 minutes, or until tender and just starting to brown. Remove and place in a covered dish to keep warm.

Place tortillas in oven.

Re-spray pan and place over medium-high heat. Add chicken in a single layer, working in batches if necessary, and cook for 4 to 6 minutes or until chicken is lightly browned and no longer pink inside. Transfer peppers and onions back into pan and toss with chicken until everything is warmed through.

Remove tortillas from oven and unroll. Place 1 on a plate. Spoon 1/4 of chicken and vegetable mixture on top, followed by 1 tbsp guacamole, 1 tbsp sour cream and 2 tbsp pico de gallo. Repeat with remaining tortillas and accompaniments. Serve immediately.