1/2 pound boneless skinless chicken breast halves, cut into thin strips 1 clove garlic, minced 1 medium green or red bell pepper, cut into strips 1/2 cup sliced red onion 1 1/2 cup finely shredded colby & monterey jack cheese 6 flour tortillas (6-inch each), warmed chunky salsa
Spray skillet with no stick cooking spray. Add chicken and garlic; cook and stir on medium high heat 5 minutes.
Add green pepper and onion; cook and stir 4 to 5 minutes or until chicken is cooked through and vegetables are tender crisp.
Place 1/4 cup chicken mixture and 1/4 cup cheese on center of each tortilla; fold in half. Serve with salsa.
46 calories, 0 grams fat, 1 grams carbohydrates, 9 grams proteinper serving. This recipe is low in sodium. This recipe is low in carbs. This recipe is low in fat.
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I made this dish tonight for my family and it was a huge hit! The only changes I made were that I mixed shredded Montery Jack & Mild Cheddar cheeses and I distrubuted it evenly across the flour tortillas (that I had warmed in a teflon pan on each side first) & then put the saute (chicken/pepper/onion/garlic mix atone end and rolled up the tortilla. I added as sides on the plate slices of jalepenos & fresh homegrown tomatoes. It looked wonderful and tasted even better!