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Asparagus Chicken Fajitas

By: Marlene Mohr

"'When my children visited their aunt, she served these colorful fajitas,' writes Marlene Mohr from Cincinnati, Ohio. 'They were so impressed, they brought the recipe home to me. It's a great way for them to eat vegetables."

Rate/Review | Read Reviews (37)

1,972 Saves

Prep Time:
10 Min

Cook Time:
15 Min

Ready In:
25 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

1 pound boneless skinless chicken breasts, cut into strips
3/4 cup fat free Italian-style dressing
1 tablespoon vegetable oil
1 pound fresh asparagus, trimmed and cut into 2 inch pieces
1 medium sweet red pepper, julienned
1 medium sweet yellow pepper, julienned
1/2 cup fresh or frozen corn
1/4 cup diced onion
2 tablespoons lemon juice
1/2 teaspoon garlic salt
1/8 teaspoon pepper
12 (6 inch) flour tortillas, warmed

Directions

Place chicken in a large resealable plastic bag; add salad dressing. seal bag and turn to coat; refrigerate for 4 hours, turning several times.
Drain and discard marinade. In a large nonstick skillet, saute chicken in oil for 3 minutes. Add the asparagus, peppers, corn and onion. Cook an stir for 7 minutes or until the chicken juices run clear and vegetables are crisp-tender. Stir in the lemon juice, garlic salt and pepper. Spoon 1/2 cup on each tortilla; fold in sides.

Footnotes

Nutritional Analysis: One serving (2 fajitas) equals 350 calories, 6 g fat (1 g saturated fat), 45 mg cholesterol, 715 mg sodium, 46 g carbohydrate, 5 g fiber, 29 g protein. Diabetic Exchanges: 3 starch, 2 lean meat.