Sizzling Fajitas

Okay, living in Texas, I have many clients who love the "south of the border" entrees and find that when they even think about eating mexican dishes they wince because of the general fat content. I have a fajita meal for you to make on your own that may help with that urge for something mexican.

Prep: 10 min Cook time: 15 min

2 tsp. olive oil
1/2 red or white onion, sliced
1 red, orange or green bell pepper, sliced
2 cloves garlic, minced
2 whole chicken breasts, lightly grilled and cut into strips (or 8 oz. extra-lean ground beef at 95%)
1/2 c. salsa
1/4 c. nonfat sour cream
4 whole wheat tortillas, 7-8 inch diameter (variation: spinach or corn tortillas)
1 c. shredded low-fat mozzarella cheese
Dash of chili powder to taste

1. Heat olive oil in a medium skillet on med-high heat. Add onion, pepper, and garlic and saute briefly. Add meat, reduce heat to medium, and saute until no longer pink, about 10 minutes.
2. Stir in salsa and chili powder to taste. Saute for 5 more minutes.
3. Spread 1 tbsp. sour cream in a thin layer on each tortilla. Divide the meat mixture on top of tortillas, sprinkle each with cheese, wrap, and serve.

Servings: 4
Per serving: (chicken) 222 calories, 7 g. fat (3.5 g sat.), 504 mg sodium, 27 g. carbs, 3 g. fiber, 15 g. protein (beef) 263 calories, 9.5 g fat (4 g. sat.), 526 mg. sodium, 27 g. carbs, 3 g. fiber, 22 g. protein