Prep: 6 minutes Cook: 15 minutes
2 teaspoons olive oil
1 pound chicken breast tenders, cut into 1/4-inch strips
1 (16-ounce) package frozen pepper stir-fry
1 teaspoon minced garlic
2 teaspoons Mexican seasoning
8 (8-inch) fat-free flour tortillas
1/2 cup shredded reduced-fat Cheddar cheese or Monterey Jack cheese
Reduced-fat sour cream (optional)
Chunky salsa (optional)
In a large nonstick skillet, heat oil over medium-high heat. Add chicken and cook for 6 minutes, stirring occasionally. Remove chicken from pan and place aside, covered.
Add pepper stir-fry, garlic, and Mexican seasoning to pan. Saute vegetables for 6 minutes or until tender and most of water is evaporated. Add chicken to peppers, and cook 3 to 4 minutes.
Warm tortillas according to package directions. Spoon 1/2 cup chicken mixture into tortillas. Sprinkle cheese on top, followed by salsa and sour cream. Fold bottom and sides of tortillas, flip over so tortilla does not open.
Yield: 8 servings (serving size: 1 tortilla, 1/2 cup chicken mixture).
1 1/2 Starch
1 1/2 Lean Meat