Chicken Fajitas



1 poundboneless, skinless chicken breast
2 teaspoonschili powder
2 teaspoonsgarlic powder
1 1/2 tablespoonsoil (canola or vegetable)
1 red bell pepper (thinly sliced)
1 green bell pepper (thinly sliced)
1medium onion (thinly sliced)
6 (8 inch)whole wheat tortillas (
6 ounceslow fat cheddar cheese, shredded (optional)
1 cuptomato, chopped (optional)
Cilantro, chopped (optional)
Jalapeño, sliced (optional)


  1. Freeze chicken 30 minutes until firm and 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.
  2. Add oil to a 12 inch skillet. Heat to medium high. Add chicken strips. Cook about 3-5 minutes, stirring frequently.
  3. 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).
  4. Scoop chicken mixture ( 2/3 cup each) onto tortillas. Top with your favorite toppings.
  5. Serve flat or rolled.

Nutrition information:

Nutrition Facts

6 Servings Per Container
Serving Size: 1 tortilla with 2/3 cup filling

Amount Per Serving

Calories 260

% Daily Value*
Total Fat 9g
Saturated Fat 2g
Trans Fat 0g
Cholesterol 50mg
Sodium 410mg
Total Carbohydrates 27g
Dietary Fiber 4g
Total Sugars 2g
Added Sugars
Protein 22g

Vitamin D 0mcg
Calcium 16mg
Iron 0mg
Potassium 27mg

* 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: Spend Smart Eat Smart