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| Level of Difficulty | Easy |
| 8 medium fat-free flour tortilla(s), regular or whole wheat |
| 1 pound marinated chicken breast strips |
| 1 pound frozen peppers and onions, or other frozen fajita vegetables |
| 1/2 cup fat-free sour cream |
| Wrap tortillas in foil. Bake until warm, about 10 minutes. |
| Meanwhile, heat oil in a large skillet over medium-high heat. Add chicken and sauté until cooked |
| through, stirring frequently, about 3 to 5 minutes. Transfer chicken to a serving plate, cover with foil |
| and transfer to oven to keep warm. |
| In same skillet over medium-high heat, sauté frozen vegetables until tender-crisp, about 3 minutes. |
| Serve chicken and vegetables with warm tortillas, sour cream and salsa. Yields about 2 tortillas, 3 |
| ounces chicken, 1/2 cup vegetables and 2 tablespoons each sour cream and salsa per serving. |
| info@barringtonsoftware.com |
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Barrington
Software Incorporated