Chicken Fajitas

3 chicken breasts, boneless and skinless (1 lb.), cut in strips

2 Tbsp. lemon or lime juice

1 Tbsp. rice vinegar

1 Tbsp. Worcestershire sauce for chicken

¼ tsp. pepper

¼ tsp. cumin

½ tsp. coriander, crushed

1 tsp. garlic, crushed

1 tsp. olive oil

1 medium green pepper, sliced

1 medium onion, sliced in rings

6 whole-wheat tortillas

Place chicken in a re-sealable plastic bag.  Combine lemon or lime juice, rice vinegar, Worcestershire, pepper, cumin, coriander and garlic.  Pour over chicken, seal bag and marinate in refrigerator at least 30 minutes. 

Coat a skillet with cooking spray and add oil and chicken to skillet.  Stir-fry for 3 to 5 minutes, then remove chicken and set aside, covered to stay warm. 

Add onion and green pepper.  Stir-fry on medium heat for 2 minutes.  Return chicken to skillet and stir-fry 1 minute. 

Spoon equal amounts of mixture onto 6 heated tortillas.  Serve with lettuce and diced tomatoes if desired. 

Yield: 6 servings.

PER SERVING:     
CALORIES: 180     
FAT: 2.5g           
SATURATED FAT: 0g
SODIUM: 230mg
CARBOHYDRATE: 25g    
CHOLESTEROL: 45mg   
PROTEIN: 21g
FIBER: 3g

WeightWatchers Points:  3

Diabetic Exchange: 3 meat, 1 1/2 carbohydrate

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