4 thin slices large sweet or yellow onion,
separated into rings
1 lb. boneless skinless chicken thighs, cut crosswise into strips
1/2 cup salsa
6 (6-inch) high-fiber, low-carb flour tortillas, warmed
1 tsp. dried oregano leaves
1 tsp. chili powder
1/2 tsp. garlic salt
2 bell peppers, (preferably 1 red and 1 green), cut into thin strips
1/2 cup chopped cilantro or green onions
Reduced-fat sour cream (optional)
Toss chicken with oregano, chili powder and garlic salt. Heat large
skillet coated with nonstick cooking spray over medium-high heat. Add chicken;
cook and stir 5 to 6 minutes or until cooked through. Transfer to bowl; set aside.
Add bell peppers and onions to same skillet; cook and stir 2 minutes over medium heat. Add salsa; cover and cook 6 to 8 minutes or until vegetables are tender. Uncover; stir in chicken and any juices from bowl. Cook and stir until heated through, about 2 minutes.
Serve mixture on top of tortillas topped with cilantro and sour cream, if desired.
Servings 6
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