I decided to try out this fajita recipe in my little apartment kitchen in Memphis, Tennessee. I bought some salad dressing, tomatoes, and onions from the hospital salad bar, used some chicken, tortillas, and spices I had, and enjoyed a great dinner for one. I halved the recipe and there’s enough for another meal!
1/3 cup fat-free Italian dressing
1 pound boneless, skinless chicken breasts, cut into strips
1 medium green pepper, cut into strips
1 medium onion, cut into wedges
1 clove garlic, minced
1/2 teaspoon dried oregano
1 medium tomato, cut into thin wedges
8 whole wheat flour tortillas
Place chicken, green pepper, onion, garlic, and oregano in a medium-sized skillet. Pour dressing over and toss lightly. Let stand 10 minutes. Drain off dressing and discard
Cook chicken mixture over medium heat for 10 minutes, stirring frequently until chicken is cooked through. Stir in tomatoes.
Wrap tortillas in damp paper towels. Microwave on high 45-90 seconds or until soft. Top with chicken mixture and roll up.
Delicious as is or topped with fat-free sour cream, salsa, and low-fat cheddar cheese.
Recipe adapted from: Kraftfoods.com