Ingredients
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2 boneless skinless chicken breasts, cut into thin strips
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1 small red onion, quartered and separated
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1 small zucchini, chopped
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1 1/2 teaspoons cumin
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2 garlic cloves, minced
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1 1/2 teaspoons paprika
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1 1/2 teaspoons onion powder
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1 1/2 teaspoons chili powder
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1 small green bell pepper, cut into strips
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8 low-fat flour tortillas or 8 low-fat corn tortillas
Instructions
- Spray a large nonstick skillet with cooking spray and heat over high heat.
- Add vegetables and saute over high heat until crisp-tender (about 5 minutes).
- Remove vegetables from skillet and keep warm.
- Re-heat skillet over high heat, add chicken and seasoning ingredients and toss well to coat.
- Continue cooking until chicken is no longer pink (about 10 minutes).
- Add 1/4 Cup of water and simmer for 5 minutes.
- Return vegetables to skillet and heat through.
- Serve on tortillas with salsa, reduced fat cheese or sour cream, etc.
- Warm tortillas to make them more pliable.