This fajita recipe is one of my favorite recipes to make a quick, healthy, and well-balanced dinner.
1 tbspn canola oil
3 scallions sliced along their width
2 large cloves of garlic, pressed
3/4 lb. thawed thin cut chicken breasts – sliced
1 cup frozen unsalted corn
1 bag frozen mixed peppers
6 whole grain tortillas (~ weight ~59 grams/wrap, 30 grams carb and 4 grams/fiber)
½ cup sour cream (dairy or non dairy)
1 cup salsa (bean salsa or a tomato salsa)
Makes 6 fajitas – 2 adults and 2 kids
- Heat 1 tbspn canola oil over low heat. Add scallions. When scallions are tender can add the chicken slices. When the chicken is slightly pink in the center, add the frozen corn, peppers and garlic. Sauté until the veggies are cooked and warm.
- Warm the tortillas in the microwave for 20 seconds or over the sauté pan.
- Spread 1 tbspn sour cream down the center of each tortilla. Then spread 1 -2 tbspn of salsa over the sour cream. Then spoon the chicken pepper combo down the center of the tortilla. Roll and serve while hot.
Laura’s Favorite Tools: Williams Sonoma All Clad 12-18” sauté pan and Pampered Chef Garlic press