Recipe
Author
Hy-Vee Test Kitchen
Save Options
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 2 tsp. Hy-Vee canola oil, divided | ||
| 1 medium onion, vertically sliced | ||
| 1 medium yellow bell pepper, seeded and thinly sliced | ||
| 1 medium red bell pepper, seeded and thinly sliced | ||
| 1 medium green bell pepper, seeded and thinly sliced | ||
| 1 jalapeno pepper, seeded and thinly sliced | ||
| 12 oz. boneless, skinless chicken breast, cut into thin strips | ||
| 2 tbsp. lime juice | ||
| ¼ tsp. chili powder | ||
| ¼ tsp. cumin | ||
| 8 Hy-Vee whole wheat tortillas, warmed |
Directions
- In a large non-stick skillet, heat 1 teaspoon oil over medium-high heat. Add onions, bell peppers and jalapeno; sauté 12 minutes or until crisp-tender. Remove bell pepper mixture from pan.
- Heat remaining teaspoon of oil in pan and add chicken. Sauté 3 to 4 minutes or until cooked through. Return pepper mixture to pan and add lime juice, chili powder and cumin; cook 1 minute or until heated through.
- Divide chicken and pepper mixture evenly among tortillas.
Nutrition facts
Servings
490 Calories per serving
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 50mg
- Sodium: 980mg
- Total Carbohydrates: 63g
- Protein: 31g
Daily Values
0%
Vitamin A 25%
0%
Vitamin C 210%
0%
Iron 25%
0%
Calcium 10%
Recipe Source:
Hy-Vee Seasons Health 2010.