Fajita Chicken Wrap

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Chicken breast

  Broilers or fryers, meat only, raw

  4 oz or 113g

• Onions

  Raw

  ¼ cup, sliced or 29g

• Green bell pepper

  Sweet, green, raw

  ¼ cup, sliced or 23g

• Garlic

  Raw

  2 cloves, minced or 6g

• Crushed red pepper flakes

  ½ tsp or 0.2g

• Chili powder

  Spices

  ½ tsp or 1g

• Lime juice

  Raw

  2 tsp or 10g

• Tortillas

  Ready-to-bake or -fry, flour

  1 tortilla, medium or 46g

• Nonfat greek yogurt

  Nonfat, plain

  1 tbsp or 15g

• Salsa

  Sauce, ready-to-serve

  1 tbsp or 16g

Directions

1. Heat half of the olive oil in a skillet over medium heat. Season the chicken breast with salt and pepper, then sauté until it reaches an internal temperature of 165°F and is no longer pink, about 8-12 minutes. Remove from the skillet and set aside to cool.
2. In the same skillet, heat the remaining oil and add the onions, bell pepper, and garlic. Sauté for about 5 minutes, or until tender.
3. Slice the chicken and return it to the skillet along with the crushed red pepper flakes, chili powder, and lime juice. Sauté for a few more minutes until everything is well combined.
4. Warm the tortilla in a pan or microwave. Place the chicken mixture on the tortilla and top with nonfat Greek yogurt and salsa.
5. Serve and enjoy!