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Add a photoServings: 4
Ingredients
- 1 lb boned skinned chicken breasts
- 1 tsp olive or possibly salad oil
- 1 c. sliced onion
- 1 c. shredded carrots
- 2 tsp chopped or possibly pressed garlic
- 1 tsp grnd cumin
- 8 x hot flour tortillas - (10" dia) Lowfat sour cream as needed Shredded jack cheese as needed Salsa as needed Salt to taste Freshly-grnd black pepper to taste
Directions
- Rinse chicken, pat dry, and cut into 1/2-inch pcs.
- In a 10- to 12-inch nonstick frying pan over high heat, combine oil, onion, carrots, garlic, and cumin; stir often till onion is lightly browned, about 5 min. Pour into a bowl.
- Add in chicken to pan and stir often till no longer pink in center of thickest part (cut to test), about 5 min. Pour onion-carrot mix back into pan and stir till warm, 1 to 2 min.
- Spoon chicken mix onto tortillas. Add in lowfat sour cream, cheese, salsa, and salt and pepper to taste. Fold tortillas around filling to eat.
- This recipe yields 4 servings.
- Comments: Eleanor Gossett enjoys the flavors of the Southwest, but she wanted a vegetable other than bell peppers in her fajitas. She tried carrots, and discovered they're the perfect companion for chicken and cumin.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 129g | |
| Recipe makes 4 servings | |
| Calories 115 | |
| Calories from Fat 20 | 17% |
| Total Fat 2.25g | 3% |
| Saturated Fat 0.43g | 2% |
| Trans Fat 0.02g | |
| Cholesterol 43mg | 14% |
| Sodium 70mg | 3% |
| Potassium 326mg | 9% |
| Total Carbs 5.38g | 1% |
| Dietary Fiber 1.3g | 4% |
| Sugars 2.46g | 2% |
| Protein 17.66g | 28% |
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