Chicken and Veggie Fajitas
5
Points® value
Total Time
1 hr 30 min
Prep
20 min
Cook
10 min
Serves
6
Difficulty
Easy
More like a jumbo wrap, this recipe’s filling combines everything you’d expect in a fajita—sizzling meat and peppers, cool crisp veggies, and cheese. But here all the components are rolled-up in a soft, flat-bread instead of being stuffed into a tortilla. A robust marinade of lime juice, taco seasoning, and oil tenderizes and flavours versatile sliced chicken breasts. Plan to marinade the chicken for at least one hour, turning the strips occasionally to ensure they’re coated well. We used a combination of red, green and yellow bell peppers for colour variation but you use one type if you’d like.
Ingredients
Flatbread
6 item(s)
Shredded reduced-fat Mexican-style cheese
½ cup(s)
Uncooked boneless skinless chicken breast
16 oz, cut into strips
Taco seasoning mix
2 tbsp(s)
Fresh lime juice
2 tbsp(s)
Canola oil
2 tbsp(s)
Red bell pepper
1 medium, cut into strips
Green bell pepper
1 medium, cut into strips
Yellow bell pepper
1 medium, cut into strips
Onion
1 medium, sliced
Onion
½ cup(s)
Jalapeño pepper
1 medium, diced
Salsa
½ cup(s)
Shredded uncooked napa cabbage
2 cup(s), (1/2 cabbage)
Reduced-fat sour cream
½ cup(s)
