Recipe By Gitta Bixenspanner
My family loves fajitas any way they are served – hot or cold. They are easy to take along and enjoy in a jiffy.
Serve up a slimmed-down version of chicken fajitas. Simply sauté the chicken, onions, with red and green bell peppers in canola oil, and wrap the ingredients in a whole-wheat or favorite tortilla. They are a full meal all wrapped in one and take next to no time to prepare.
In a large nonstick skillet warm the oil over medium heat. Add the chicken. Cook, stirring occasionally, for about five minutes, or until lightly browned. Test that the juices run clear and no pink remains.
Add the bell peppers, onion, salt, and black pepper. Cook, tossing frequently, for about four minutes longer, or until the bell peppers are crisp-tender.
Add the tomato and chili pepper. Cook for one minute more, or until just heated through.
Open up the tortilla, spread chicken mixture over shredded lettuce and add sliced scallions and cucumber. Wrap tortilla in silver foil and warm up in the oven or on the grill for five minutes for a delicious all-in-one meal.
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