Chicken Fajitas          
 

Ingredients:
1/2 pound skinless boneless chicken breasts, cut into strips
2 tablespoons fat-tree Italian salad dressing
1 onion, sliced
1/2 green bell pepper, seeded and sliced
1/2 red bell pepper, seeded and sliced
Four 6" fat-free flour tortillas
1/4 cup salsa
2 tablespoons nonfat sour cream


Method:
1. In a gallon-size sealable plastic bag, combine the chicken and salad dressing. Seal the bag, squeezing out the air; turn to coat the chicken. Refrigerate at least 2 hours or overnight, turning the bag occasionally.

2. Spray a large nonstick skillet with nonstick cooking spray; heat. Add the chicken and any remaining mari­nade; cook, turning as needed, until the chicken is lightly browned, 7-8 minutes. Transfer to a plate and keep warm.

3. Spray the same skillet with more nonstick cooking spray. Add the onion and peppers; cook, stirring as needed, until softened, about 5 minutes.

4- Top the tortillas with the chicken, pepper mixture, salsa and sour cream; roll up and serve.

PER SERVING: 338 Calories, 2 g Total Fat, 0 g Saturated Fat, 66 mg Cholesterol, 865 mg Sodium, 46 g Total Carbohydrate, 3 g Dietary Fiber, 32 g Protein, 44 mg Calcium.

SERVING PROVIDES: 2 Breads, 1 Fruit/Vegetable, 3 Protein/Milks.

POINTS PER SERVING: 6.

MAKES 2 SERVINGS