Chicken Fajitas

(makes 4 servings)

Ingredients:

• 1 cup (about ½ pound) boneless, skinless chicken breast, cut into thin strips
  
• 1 teaspoon. ground cumin
  
• Juice of ½ lime
  
• 1 Tablespoon canola oil, divided
  
• ½ large white onion, sliced
  
• 1 green bell pepper, seeded, cut into ½” strips
  
• 2 jalapeno peppers, seeded, cut lengthwise in thin strips
  
• ½ cup well-drained salsa
  
• 2 to 4 Tablespoon (according to taste) cilantro leaves, minced
  
• 4 whole wheat tortillas
  

Preparation:

• Sprinkle cumin over chicken and rub in. Add chicken and lime juice to a container with a tight lid, cover and shake to mix well. Marinate in refrigerator, 2-3 hours, shaking container occasionally.
  
• About an hour before cooking the chicken, remove it from marinade, pat dry with paper towels and set aside to allow it to come to room temperature.
  
• In medium-size nonstick skillet over medium high heat, add half of oil and stir in onion, green and jalapeno peppers.
  
• Saute for 10 minutes or until onions are lightly browned. Transfer to a plate and set aside. Do not clean the pan.
  
• Heat remaining oil in the pan over high heat until hot. Add chicken and cook about 3-4 minutes or until slightly browned, depending on thinness. With a slotted spoon, transfer chicken to a plate.
  
• Place a tortilla on each of 4 plates. Add one-fourth of chicken to each in a narrow band, leaving a 1” margin at each end of tortilla.
  
• Top chicken with one-fourth of vegetables, then one-fourth of the salsa, then one-fourth of cilantro. Fold ends of tortilla over the filling. Roll up as tightly as possible. Serve immediately.
  

Make 4 Servings:

Diabetic Recipes Amount Per Serving: 190 Calories, 3.5 g Protein, 3 g Dietary Fiber, 26 g Carbohydrates, 5 g Fat, 89 mg Cholesterol, 350 mg sodium
Diabetic Exchanges: 1 Bread/Starch