Grilled Chicken Fajitas
Using skinless chicken is a healthy and delicious way to cut back on fat. Add some Fresh Tomato Salsa when you wrap up these tasty packages.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 398 |
| pro | 39 g |
| total fat | 14 g |
| sat. fat | 4 g |
| carb | 36 g |
| fibre | 4 g |
| chol | 82 mg |
| sodium | 672 mg |
| % RDI: | - |
| calcium | 22% |
| iron | 16% |
| vit A | 17% |
| vit C | 62% |
| folate | 19% |
-
1 lb (500 g) boneless skinless chicken breasts
Half each sweet green and red pepper
4 large whole wheat tortillas
2 cups (500 mL) shredded lettuce
1 cup (250 mL) shredded part-skim mozzarella or light provolone cheese
Marinade:
2 tbsp (25 mL) vegetable oil
1 tsp (5 mL) chili powder
1/2 tsp (2 mL) smoked or sweet paprika
1/4 tsp (1 mL) ground cumin
1/4 tsp (1 mL) each salt and pepper
Preparation:
Marinade: In small bowl, combine oil, chili powder, paprika, cumin, salt and pepper; brush over chicken. Let stand for 10 minutes. Core, seed and cut green and red peppers in half lengthwise.
Place chicken and green and red peppers on greased grill over medium-high heat; close lid and grill, turning chicken once, until no longer pink inside, about 10 minutes. Transfer to cutting board; let cool for 2 minutes. Cut chicken and peppers into 1/4-inch (5 mm) thick strips.
Meanwhile, stack tortillas and double wrap in foil. Place on grill over medium heat; close lid and warm through, about 4 minutes. To serve, divide chicken, peppers, lettuce and mozzarella among tortillas; fold up.
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