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3.50 from 2 votes

Easy Chicken Fajitas

One fajita with sour cream is 4 Green, 3 Blue, and 3 Purple points.
One fajita without sour cream is 3 Green, 2 Blue, and 2 Purple points.
Makes: 6 chicken fajitas
Calories: 233
Author: Alisha Hughes

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1 pound boneless skinless chicken breasts, cut into strips
  • 1 red bell pepper, seeded and sliced into strips
  • 1 yellow bell pepper, seeded and sliced into strips
  • 1 green bell pepper, seeded and sliced into strips
  • 1 onion, sliced into strips
  • 6 OlĂ© Xtreme Wellness High Fiber Low Carb 8 inch Wraps or other 1 WW SP tortillas
  • 1/2 cup light sour cream, optional

Instructions

  • Mix the first 6 ingredients in a large zip-close bag.
  • Add chicken, pepper strips, and onions to the marinade in the bag. Seal and mix ingredients together until all of the chicken and vegetables are coated with the marinade.
  • Refrigerate 15 minutes.
  • Spray a grill pan with cooking spray and heat to medium-high heat. Transfer 1/2 of the contents from the bag onto the grill pan, as to not overcrowd the grill pan. Grill 8-10 minutes, or until chicken is fully cooked, vegetables are crisp-tender, and there are visible grill marks. Drain the liquid from the grill pan and repeat with the other 1/2 of the contents in the bag.
  • (If you don't have a grill pan, use a skillet and drain the liquid once the food is cooked. Then allow it to cook a little longer in the skillet at medium-high heat so the chicken and vegetables can lightly brown in the pan.)
  • Scoop 2/3 cup chicken/vegetable mix onto each tortilla. If desired, scoop 2 tablespoons sour cream on top of each and serve.