Category: Poultry Dishes

Serves: 2

Ingredients

• 2 portions chicken breast (about ½ lb), cut into ½ inch strips
• 2 tbsp fat-free Italian salad dressing
• 1 tsp chili powder
• 1 onion, sliced
• 1 green bell pepper, cut into ¼ inch strips
• 1 red bell pepper cut into ¼ inch strips
• 4 (6 inch) spelt or corn tortillas
• ¼ cup salsa

Directions

1. In large Ziplock bag combine sliced chicken and Italian dressing. Make sure chicken is coated, and seal the bag. Place in refrigerator to marinate at last 30 minutes. Marinate longer, perhaps even overnight, to enhance flavor even more.
2. Lightly coat a large skillet with cooking spray and place over medium-high heat. Add the chicken, marinade and chili powder; sauté until chicken is no longer pink in the center, about 7 minutes. Transfer chicken to a plate and cover with foil to keep warm.
3. Lightly coat the same skillet with cooking spray; add onions and sauté until soft, about 5 minutes. Add green and red bell peppers and sauté until tender, about 7 more minutes.
4. Add cooked chicken back to the skillet, combine with onion and peppers and sauté until heated through, about 2 more minutes.
5. Warm tortillas in the microwave between 2 dampened paper towels for about 45 seconds. Place 2 tortillas on each plate and fill each with about one-fourth of the chicken mixture. Top with salsa, serve and enjoy!

Nutrition Facts

Calories 347, Fat 5g, Cholesterol 55mg, Sodium 798mg, Carbohydrates 48g, Sugar 13g, Fiber 4g, Protein 30g