An easy and fast dinner for anyone to enjoy!
Kcals per Serving: 290
Sodium per Serving: 270 mg
1 pound boneless, skinless chicken breast
2 teaspoons chili powder
2 teaspoons garlic powder
1.5 tablespoons vegetable oil
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 medium onion, thinly sliced
6 whole wheat tortillas, 8 inch
6 ounces low fat cheddar cheese, shredded
1 cup tomato, chopped
Freeze chicken 30 minutes until firm and easier to cut. Cut chicken into 1/4 inch strips. Place in a single layer on a plate. 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 3-5 minutes, stir frequently.
Add bell peppers and onion. Stir and cook until vegetables are tender and chicken is no longer pink.
Scoop chicken mixture (2/3 cup each) onto tortillas. Top with your favorite toppings.
Serve flat or rolled.
Want a vegetarian option? Use 1 can (15 ounces) black beans (drained, rinsed).
Heat cold tortillas to make them easier to fold. Cover tortillas with a moist paper towel and heat 30 seconds in microwave.
Want a great side option? Pair with fresh, cut Mango's!