This is a tasty alternative to the sodium and preservative-packed taco and fajita kits from the grocery store. This recipe is adapted from one of my favourite cookbooks: “American Heart Association Low-Fat, Low-Cholesterol Cookbook, 4th edition: Delicious Recipes to Help Lower Your Cholesterol“.
Serve with Mexican Beans, jalapeno peppers, sour cream, tomato salsa, and low-fat shredded cheese. Also, you can substitute the flour tortillas for Boston lettuce to have a gluten-free meal.
Marinade
- 3 tbsp Worcestershire sauce
- 1 1/2 tbsp fresh lemon or lime juice
- 1 tbsp water
- 1 tsp vegetable oil
- 1 garlic clove, minced
- 1 tsp pepper
***
- 1 lb boneless, skinless chicken breasts
- 1 large onion
- 1 bell pepper (any colour)
- 1 tsp vegetable oil
- 1 package whole wheat flour tortillas
Preparation
- In a large resealable plastic bag, combine the marinade ingredients.
- Cut the chicken lengthwise into 3/8-inch strips. Add to the marinade and seal in the bag. Turn and squish the bag to coat. Refrigerate for 10 to 20 minutes.
- Cut the onion and pepper into 1/8-inch strips and put in a bowl.
- Add vegetable oil to a large skillet and heat over medium-high heat. Stir-fry chicken (including marinade) for 4 minutes, stirring occasionally.
- Add the onion and bell pepper. Cook for 5 minutes or until the onion is slightly brown and the chicken is no longer pink in the center, stirring constantly.
- Serve with flour tortillas, rolling the tortillas around the filling.
Image: jeffreyw via Flickr
