First up, delicious & guilt-free chicken fajitas! I had a lonely boneless, skinless chicken breast hanging out in the fridge yesterday that had to be cooked. The propane tank for our BBQ is dangerously low, and while I don't mind running to the garden center & picking up a full one, I'm not too keen on connecting it myself. Also, it's been so warm lately that turning the oven on wasn't an option either. So, why not chicken fajitas?! They're quick and easy to prepare, packed full of flavor, and surprisingly low in calories & fat (as long as you make a few minor alterations). In the time it takes you to go to the store & buy a fajita spice packet (that's LOADED with sodium, MSG, & countless other preservatives) you can make your own spice mix & marinade.
|1 serving includes 2 of those huge-looking overstuffed wrap halves!|
In lieu of flour or corn tortillas, I opted for a flax seed roll-up bread. These things are great! They are about the size of a large flour tortilla wrap, but rectangle in shape. I cut one in half so I was able to make 2 over-stuffed roll-ups with a single serving. Not only do they taste good, but every 2-oz. size roll-up has: 110 calories, 3g of fat, 15g carbs, 9 grams of fiber& 12g of protein! That's some serious nutrition jammed into one delicious wrap!
*Attention Weight Watcher Devotees* I know with the WW point system, especially regarding bread/carbs of any kind, a high fiber content greatly decreases the point value. I'm interested in how many points one of these wraps would be.
And what fun are fajitas without the condiments?! I used 2% plain Greek yogurt as opposed to reduced fat or fat free sour cream. Oddly enough, the Greek yogurt tastes more like good ol' fattening sour cream than actual fat-free sour cream! Plus, it was in my fridge & I'm about convenience if nothing else. Shred some lettuce, wedge a few limes, throw in your favorite jarred salsa & you have yourself a fajita fiesta!
Not feeling the whole messy eat-with-your-hands idea? Try serving this yummy & saucy fajita mixture over my cilantro lime brown rice. Keep the condiments to give it that same special kick. I even made a wrap with the leftovers using 1 whole roll-up, a spoonful of rice, a small saucy helping of fajita mixture, shredded lettuce, salsa & a dollop of yogurt. Seriously impressive.
Makes 4 servings; 237 Calories; 4.2g fat
(calories & fat includes 1 whole roll-up, 2tbs of yogurt, lettuce & salsa)
- 1 lb. boneless, skinless chicken breast, cut into 1 inch strips
- 1 red bell pepper, sliced
- 1 medium onion, sliced
- 1-Cup button mushrooms, sliced thick
- 2 large jalapenos, thinly sliced (seeds & ribs removed)
- 1-2 limes, juiced
- chopped cilantro, for garnish (optional)
- 1-tsp chili powder
- 1-tsp sea salt
- 1/2-tsp ground cumin
- 1/2-tsp onion powder
- 1/2-tsp garlic powder
- 1-tsp dried oregano
- 1-Tbs cornstarch
- 1/3-Cup water
Combine spice mix/marinade ingredients in large Ziploc bag. Add chicken, red bell pepper, onions, mushrooms & jalapenos. Coat evenly & let marinate for at least 15-20 minutes. Coat a large saute pan with cooking spray & bring to high heat. Add contents from Ziploc bag, stirring often. Saute until veggies slightly soften & chicken is cooked through, about 6-8 minutes. Remove from heat & stir in lime juice. Garnish with chopped cilantro. Serve with tortillas or brown rice, crispy cold shredded lettuce, salsa & low-fat Greek yogurt (or fat free sour cream).