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Ingredients
- 1 pkg. El Rio fajita marinade
- 2 ounce. vegetable oil
- 2 ounce. red wine vinegar
- Boneless chicken cutlets or flank steak
- 2 green peppers, sliced
- 1 red pepper, sliced
- 3-4 lg. onions, sliced
- Pkg. lg. flour tortillas
Directions
- Prepare marinade mix as directed except substitute the oil and vinegar instead of water.
- Clean and trim the meat and put in marinade. Marinate at least 4 hrs.
- In a large skillet, saute sliced onions and peppers till soft.
- Grill the chicken or flank steak on the barbecue; slice thin.
- Place flour tortilla in microwave for about 10 seconds for each one to hot.
- Then put the chicken or possibly steak with the peppers and onions on the tortilla and fold over to serve.
- You can serve lowfat sour cream, shredded cheese, salsa, and/or guacamole on the side.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 176g | |
| Recipe makes 12 servings | |
| Calories 285 | |
| Calories from Fat 182 | 64% |
| Total Fat 20.3g | 25% |
| Saturated Fat 4.81g | 19% |
| Trans Fat 0.12g | |
| Cholesterol 77mg | 26% |
| Sodium 75mg | 3% |
| Potassium 299mg | 9% |
| Total Carbs 4.94g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 2.4g | 2% |
| Protein 19.77g | 32% |
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