Ingredients

• 8 flour tortillas, 6″ size
• 2 tablespoons canola oil
• 12 ounces boneless, skinless chicken breast
• 1/4 teaspoon black pepper
• 2 teaspoons chili powder
• 1/2 teaspoons cumin
• 2 tablespoons lemon juice
• 1/4 cup chopped green pepper
• 1/4 cup chopped red pepper
• 1/2 cup chopped onion
• 1/2 cup chopped cilantro 
• 1/2 cup Pineapple Salsa (see recipe under Sauces and Seasonings)

Preparation

1. Preheat oven to 300° F. Wrap tortillas in foil; heat in oven for 10 minutes.
2. Cut chicken breats into 1″ strips.
3. Place oil in nonstick frying pan over medium heat; add chicken, seasonings and lemon juice. Cook for 3 to 5 minutes.
4. Add peppers and onion to frying pan; cook for 3 to 5 minutes more or until chicken is no longer pink and juice run clear. Add cilantro to chicken mixture.
5. Divide chicken mixture between tortillas; fold tortillas over. Serve each with 1 tablespoon of pineapple salsa.

Helpful hints

• One serving makes a complete meal.
• Nutritional information is for 2 fajitas plus 2 tablespoons pineapples salsa.
• Adjust the amount of chicken to match your meal plan for a lower or higher protein diet.