Tortillas with chicken breast, peppers, cheese, sour cream and hot sauce.
4 breasts, bone and skin removed chicken breast
1 <span class="measurestring" title="large (2-1/4 per lb, approx 3-3/4" long, 3" dia)">large</span> red pepper
1 <span class="measurestring" title="large (2-1/4 per lb, approx 3-3/4" long, 3" dia)">large</span> orange pepper
1 <span class="measurestring" title="pepper, large (3-3/4" long, 3" dia)">large</span> yellow pepper
1 <span class="measurestring" title="large (2-1/4 per lb, approx 3-3/4" long, 3" dia)">large</span> green pepper
10 <span class="measurestring" title="tortilla medium (approx 6" dia)">medium</span> wheat tortilla
1 dash pepper
1 dash salt
1 hot pepper
1 tbsp peanut oil
1 tsp peanut oil
1 cup shredded cheddar cheese
1 oz hot sauce
1 oz light sour cream
Cut all fat off the chicken, then slice into 1/2" slices, throw in pan with 1 tablespoon of peanut oil, cook on low.
Start cutting all of the peppers into 1/2" slices, then cut all of those in half. Throw in a separate pan with 1 teaspoon peanut oil, cook on low.
Sprinkle some pepper, salt and ground up hot peppers on the chicken while cooking.
When the chicken is done, combine the peppers with the chicken and continue cooking on low stirring often.
Shred the cheese, take out picante sauce, sour cream and whatever else you may want to put on.
Put wheat tortillas in the oven or microwave (until warm).
Take fajita mix off the stove, add to tortillas and enjoy!
in 1 serving of Chicken Fajitas.
, 27% carbs, 39% protein.
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