Ingredients:
| 1 pound | boneless, skinless chicken breast |
| 2 teaspoons | chili powder |
| 2 teaspoons | garlic powder |
| 1 1/2 tablespoons | oil (canola or vegetable) |
| 1 | red bell pepper (thinly sliced) |
| 1 | green bell pepper (thinly sliced) |
| 1 | medium onion (thinly sliced) |
| 6 (8 inch) | whole wheat tortillas ( |
| 6 ounces | low fat cheddar cheese, shredded (optional) |
| 1 cup | tomato, chopped (optional) |
| Cilantro, chopped (optional) | |
| Jalapeño, sliced (optional) |
Instructions:
- Freeze chicken 30 minutes until firm, this makes it easier to cut. Cut chicken into 1/4" strips. Place in a single layer on a plate. Wash hands, knife, and cutting board. Sprinkle both sides of strips with chili and garlic powder.
- Add oil to a 12 inch skillet. Heat to medium high. Add chicken strips. Cook about 3-5 minutes, stirring frequently.
- Add bell peppers and onion. Stir and cook until vegetables are tender and chicken is no longer pink. (Heat chicken to at least 165°F).
- Scoop chicken mixture ( 2/3 cup each) onto tortillas. Top with your favorite toppings.
- Serve flat or rolled.
Nutrition Facts
6 Servings Per ContainerServing Size: 1 tortilla with 2/3 cup filling
Amount Per Serving
Calories 260
- % Daily Value*
- Total Fat 9g
- 14%
- Saturated Fat 2g
- 10%
- Trans Fat 0g
- Cholesterol 50mg
- 17%
- Sodium 410mg
- 17%
- Total Carbohydrates 27g
- 9%
- Dietary Fiber 4g
- 16%
- Total Sugars 2g
- Added Sugars
- NA*
- Protein 22g
- Vitamin D 0mcg
- 0%
- Calcium 16mg
- 2%
- Iron 0mg
- 0%
- Potassium 27mg
- 0%
* The % Daily Value (DV) tells you how much a nutrient In a serving Of food contributes To a daily diet. 2,000 calories a day Is used For general nutrition advice.
NA* - We are currently In the process Of integrating the New FDA Nutrition Standards. Added Sugar information Is Not currently avaliable For the recipe. We will be updating the information shortly.
Source: