1/2 pound skinless boneless chicken breasts, cut into strips
2 tablespoons fat-tree Italian salad dressing
1 onion, sliced
1/2 green bell pepper, seeded and sliced
1/2 red bell pepper, seeded and sliced
Four 6" fat-free flour tortillas
1/4 cup salsa
2 tablespoons nonfat sour cream
1. In a gallon-size sealable plastic bag, combine the chicken and salad
dressing. Seal the bag, squeezing out the air; turn to coat the chicken.
Refrigerate at least 2 hours or overnight, turning the bag occasionally.
2. Spray a large nonstick skillet with nonstick cooking spray; heat. Add the
chicken and any remaining marinade; cook, turning as needed, until the chicken
is lightly browned, 7-8 minutes. Transfer to a plate and keep warm.
3. Spray the same skillet with more nonstick cooking spray. Add the onion and
peppers; cook, stirring as needed, until softened, about 5 minutes.
4- Top the tortillas with the chicken, pepper mixture, salsa and sour cream;
roll up and serve.
PER SERVING: 338 Calories, 2 g Total Fat, 0 g Saturated Fat, 66 mg Cholesterol,
865 mg Sodium, 46 g Total Carbohydrate, 3 g Dietary Fiber, 32 g Protein, 44 mg
SERVING PROVIDES: 2 Breads, 1 Fruit/Vegetable, 3 Protein/Milks.
POINTS PER SERVING: 6.
MAKES 2 SERVINGS