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Chicken Fajitas

For zippy meal, give Eleanor Martens' stir-fry idea a try. "It's quick and easy," she confirms from Rosenort, Manitoba.

6 ServingsPrep: 15 min. + marinating Bake: 15 min.

Ingredients

1/3 cup lemon juice
2 tablespoons reduced-sodium soy sauce
2 tablespoons Worcestershire sauce
1 tablespoon canola oil
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon ground cumin
3/4 pound boneless skinless chicken breast, cut into 1/4-inch strips
1 each medium green , sweet red and yellow pepper, cut into 1/2-inch strips
2 small onions, cut into 1/2-inch strips
12 flour tortillas (8 inches), warmed
6 tablespoons reduced-fat sour cream
6 tablespoons salsa

Directions

In a bowl, combine the first seven ingredients; set aside 2
tablespoons. Pour remaining marinade into a large resealable plastic
bag. Add chicken, peppers and onions. Seal bag and turn to coat;
refrigerate for 2 hours, turning occasionally.
Drain and discard marinade. In a nonstick skillet or wok, stir-fry
chicken and vegetables in reserved marinade for 3-4 minutes or until
chicken juices run clear. Spoon onto tortillas. Top with sour cream
and salsa. Roll up. Yield: 6 servings.

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Chicken Fajitas (continued)

Nutrition Facts: 2 fajitas equals 392 calories, 12 g fat (4 g saturated fat), 53 mg cholesterol, 477 mg sodium, 43 g carbohydrate, 6 g fiber, 30 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1-1/2 vegetable, 1-1/2 fat.

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.