From Paulette Vickery's Recipe Collection

WW: CHICKEN FAHITAS

main dish, poultry, vegetables

1 lb chicken breasts, diced
4 tablespoon nonfat italian dressing
2 each onion, sliced
1 each green bell pepper, sliced
1 each red bell pepper, sliced
8 each nonfat flour tortillas 6inch
1/2 cup salsa
4 tablespoon nonfat sour cream

Combine chicken and salad dressing in a gallon sized zip lock plastic bag. Seal bag, squeezing out all air. Turn to coat the chicken. Refrigerate at least 2 hours or over night, turning the bag occasionally. Spray a large nonstick skillet with Pam, and heat. Add chicken and any remaining marinade. Cook, turning as needed, until chicken is lightly browned, 7-8 minutes. Transfer chicken to a plate and keep warm. Spray skillet with additional Pam. Add onion and peppers. Cook, stirring as needed, until vegetables are tender, about 5 minutes. Top tortillas with the chicken, pepper mixture, salsa, and sour cream. Roll up, and serve. Per serving: calories 338, total fat 2 G, saturated fat 0 G, cholesterol 66 MG, sodium 865 MG, carbohydrate 46 G, fiber 3 G, protein 32 G, calcium 44 MG, points 6.

Yield: 4 servings




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