Ingredients
1
lb boneless skinless chicken thighs, cut into 1/2-inch strips
2
teaspoons fajita seasoning
2
cups thinly sliced onion
2
cups red bell pepper strips
4
whole wheat tortillas (96% fat-free; 7 1/2 inch), heated as directed on package
1/2
cup refrigerated salsa
Chopped avocado
Chopped fresh cilantro
Reduced-fat sour cream
Preparation
In medium bowl, toss chicken and fajita seasoning. Spray 12-inch skillet with cooking spray; heat over medium-high heat. Add chicken and onion; cook 3 minutes, stirring frequently. Add bell pepper; cook 5 minutes longer, stirring frequently, until chicken is no longer pink in center and vegetables are crisp-tender.
On each of 4 plates, place 1 tortilla; top each with 1 cup chicken mixture and 2 tablespoons salsa. Sprinkle with avocado and cilantro. Fold tortilla over filling. Serve with sour cream.
