Ingredients:
2 boneless skinless chicken breasts, cut into thin strips
1 small green bell peppers, cut into strips
1 small red onions, quartered and separated
1 small zucchini, chopped
1 1/2 teaspoons cumin
2 garlic cloves, minced
1 1/2 teaspoons paprika
1 1/2 teaspoons onion powder
1 1/2 teaspoons chili powder
8 low-fat flour tortillas or 8 low-fat corn tortillas
Directions:
Spray a large nonstick skillet with cooking spray and heat over high heat.
Add vegetables and saute over high heat until crisp-tender (about 5 minutes).
Remove vegetables from skillet and keep warm.
Re-heat skillet over high heat, add chicken and seasoning ingredients and toss well to coat.
Continue cooking until chicken is no longer pink (about 10 minutes).
Add 1/4 Cup of water and simmer for 5 minutes.
Return vegetables to skillet and heat through.
Serve on tortillas with salsa, reduced fat cheese or sour cream, etc.
Warm tortillas to make them more pliable.
Servings: 4
Time preparation: 20 min.
Time total: 40 min.