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Chicken Fajitas

Source of Recipe

AHA Low-Fat, Low-Cholesterol Cookbook 1989
Chicken Fajitas
Serves: 4

1 clove garlic, finely minced
1 t. canola oil
1-1/2 t. fresh lemon or lime juice
3 T. Worcestershire sauce
1/8 tap. Freshly ground black pepper or to taste

1-1/4 lb. boneless, skinless chicken breast with all visible fat removed
1 large onion
1 large green pepper
2 tsp. canola oil
8 corn tortillas
Garnishes: shredded lettuce, sliced tomatoes, Salsa and Guacamole.

Preheat broiler. To make marinade: Combine the first 5 ingredients in a bowl.

Cut chicken lengthwise into thin 3/8-inch strips. Add to marinade, toss to coat evenly and let marinate in the refrigerate 10 to 20 minutes, turning at least once.

Slice onion and pepper into thin 1/8-inch strips. In a nonstick skillet, heat 2 tsp. oil over medium-high heat. Add onion and pepper strips and saut�, stirring constantly, about 5 minutes or until onion is slightly brown.

Wrap tortillas in foil and place on lower shelf of oven. Heat thoroughly. Line broiler pan with foil. Place chicken on the foil and broil about 3 inches from heat for 4 minutes

To serve:
Place 3 cooked chicken strips on each tortilla, top with onions, peppers and assorted garnishes as desired. Roll tortilla around chicken strips and eat with fingers.

2 fajitas including garnishes equals: 346 calories�34 gm protein�24 gm carbohydrate�13 gm fat (3.4 gm saturated)�75 mg cholesterol�316 mg sodium