Ingredients

Preparation 10 minutes, cooking time 18 minutes

1 tablespoon olive oil
2 cups bell pepper strips
2 cups thinly sliced onion
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 teaspoon ground black pepper
1 pound skinless, boneless chicken breast, cut into 1-inch strips
2 tablespoons fresh lime juice
Four 8-inch flour tortillas
1/4 cup shredded Mexican-blend cheese

Directions

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add bell pepper, onion, salt, cumin, chili and black pepper; saute 10 minutes or until vegetables are tender. Remove mixture from skillet.

Heat 1 teaspoon oil over medium-high heat. Add chicken; cook, stirring constantly, 5 minutes or until chicken is done. Return vegetable mixture to skillet. Stir in juice; cook until chicken mixture is thoroughly heated. Heat tortillas according to package directions.

Place 1 cup chicken mixture down center of each tortilla; sprinkle each portion with 1 tablespoon shredded cheese, and roll up. Makes 4 servings (serving size: 1 fajita and 1 cup chicken mixture).

Nutrition information per serving: 377 cal., 12 g total fat (4 g saturated), 69 mg chol., 30 g pro., 36 g carbo., 4 g fiber, 484 mg sodium.