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Asparagus Chicken Fajitas

"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.
  • Total Time
    Prep: 10 min. + marinating Cook: 15 min.
  • Makes
    6 servings

Ingredients

  • 1 pound boneless skinless chicken breasts, cut into strips
  • 3/4 cup fat-free Italian salad dressing
  • 1 tablespoon canola 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 flour tortillas (6 inches), 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, uncovered for 7 minutes or until the chicken juices run clear and vegetables are crisp-tender, stirring occasionally. Stir in the lemon juice, garlic salt and pepper. Spoon 1/2 cup on each tortilla; fold in sides.
Nutrition Facts
2 each: 350 calories, 6g fat (1g saturated fat), 45mg cholesterol, 715mg sodium, 46g carbohydrate (0 sugars, 5g fiber), 29g protein. Diabetic Exchanges: 3 starch, 2 lean meat.
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