Email to Terry Ward      

Todd's Chicken Fajitas

Source of Recipe


Cooking Light-11/02






List of Ingredients



• 1/4 cup low-sodium soy sauce
  
• 1/4 cup Worcestershire sauce
  
• 3 tablespoons chopped fresh cilantro
  
• 1/4 teaspoon black pepper
  
• 4 cloves garlic, crushed
  
• 1 (12 ounce) can light beer
  
• 4 (4 ounce) skinless boneless chicken breast halves
  
• cooking spray
  
• 1 1/2 cups (1/2-inch-thick) slices green bell pepper
  
• 1 cup (1/2-inch-thick) slices onion
  
• 4 (10 inch) flour tortillas
  
• 1/2 cup bottled salsa
  
• 1/4 cup (1 ounce) shredded reduced-fat extra-sharp cheddar cheese
  
• 1/4 cup fat-free sour cream
  






Instructions



1. Combine first 6 ingredients in a large zip-top plastic bag; add chicken. Seal and marinate in refrigerator 8 hours or overnight, turning occasionally.
   
   
2. Prepare grill.
   
   
3. Remove chicken from bag; discard marinade. Place chicken on grill rack coated with cooking spray; grill 4 minutes on each side or until done. Slice chicken diagonally into thin strips. Place bell pepper and onion slices on grill rack; grill 2 minutes on each side or until lightly browned.
   
   
4. Warm tortillas according to package directions. Working with 1 tortilla at a time, place one-fourth of the chicken strips, bell pepper, and onion in the center of each tortilla. Top each serving with 2 tablespoons salsa, 1 tablespoon cheese, and 1 tablespoon sour cream; roll up.
   
   
5. Servings: 4
   
   
6. 316 cal, 6.5g fat, 26.8g pro, 33.5g carb, 1.7g fiber, 56mg chol, 3mg iron, 847mg sod, 146mg calc.