Chicken and Bell Pepper Fajitas

serves 4

Here is what you need:

2 tablespoons lime juice
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
Pinch red pepper flakes
3/4 A pound skinless boneless chicken breasts, cut on diagonal into thin strips
4 teaspoons canola oil
1 green bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1 onion, thinly sliced
4 (6-inch) fat-free flour tortillas, warmed
1/2 cup salsa
1/4  cup fat-free sour cream

1. To make marinade, combine lime juice, soy sauce, chili powder, cumin, and pepper flakes in large zip-close plastic bag; add chicken. Squeeze out air and seal bag; turn to coat chicken.

Refrigerate, turning bag occasionally, at least 2 hours or up to overnight. Remove chicken from marinade; discard marinade.

2. Heat 2 teaspoons of oil in large non-stick skillet over medium heat. Add bell peppers and onion; cook, stirring, until softened, about 5 minutes, adding 1 or 2 tablespoons water if skillet becomes dry. Transfer to plate; keep warm.

3. Increase heat to medium-high. Add remaining 2 teaspoons oil in skillet. Add chicken and cook, stirring, until cooked through, about 5 minutes.

4. Place tortillas on work surface; top each with one-fourth of chicken and vegetables.

Roll up tortillas to enclose filling. Serve with salsa and sour cream.

PER SERVING (1 FAJITA, 2 TABLESPOONS SALSA, AND 1 TABLESPOON SOUR CREAM): 6 PointsPlus value