Fajitas
The original recipe called for 1 lb sirloin steak and fat-free tortillas. I prefer chicken and did not have fat-free tortillas. With fat-free tortillas and beef, the WW points value would be 5.
The original recipe called for 1 lb sirloin steak and fat-free tortillas. I prefer chicken and did not have fat-free tortillas. With fat-free tortillas and beef, the WW points value would be 5.
- 1/2 teaspoon salt
- 1 tablespoon chili powder
- 2 cloves garlic
- 1 tablespoon lime juice
- 2 cups lettuce shredded
- 10 ounces chicken breast cut in thin strips
- 1 pinch pepper fresh ground
- 2 bell peppers seeded and thinly sliced
- 1 large red onion sliced into thin rings
- 2 large carrot shredded
- 4 whole wheat tortillas
- 1/4 cup fat-free sour cream
- Carbohydrate 90.5543375239202 g
- Cholesterol 41.86 mg
- Fat 6.22005956931351 g
- Fiber 14.3652115174048 g
- Protein 28.1361691379637 g
- Saturated Fat 1.09645540194727 g
- Serving Size 1 1 Serving (452g)
- Sodium 190.81206230189 mg
- Sugar 76.1891260065154 g
- Trans Fat 0.893219133349425 g
- Calories 511 calories
Step-by-step
- In a plastic baggie toss the chicken strips with the chili powder, lime juice, garlic, salt and ground pepper until well coated.
- Spray a large nonstick skillet with nonstick spray and set over high heat. Add the chicken strips and cook until well done. Remove and set aside, keep warm.
- Add the bell peppers and onion the the same skillet and cook, stirring, until slightly softened. Add the carrots and cook another couple minutes. Push the vegetable mixture to one side and add the chicken back in on the other side to warm it.
- Spoon 1/4 of the vegetable on top of each tortilla, top with 1/4 of the chicken strips, 1/2 cup lettuce and 1 tablespoon of sour cream.
- Fold the tortilla in half and serve while still hot.
Is the chicken actually cooked through, or has it just turned gray and rubbery on the outside while remaining dangerously raw near the center? Home cooks frequently ruin poultry by slicing strips too thin or blasting them over uncalibrated high heat until moisture evaporates entirely. Tossing the meat in a baggie with lime juice and chili powder creates a quick acidic marinade that tenderizes the protein, but acid also alters surface proteins rapidly when exposed to heat.
Reading Doneness Without a Thermometer
Thin poultry strips defy standard instant-read thermometer insertion, requiring visual and textural inspection instead. Watch for the meat to transition from translucent pink to an opaque white throughout, accompanied by slight firming under gentle pressure from the back of a wooden spatula. When the skillet temperature runs too high, the chili powder spices burn before the interior reaches safety, necessitating frequent stirring and careful heat modulation.
- Slice chicken uniformly to ensure even cooking times across every piece in the pan.
- Cast iron retains heat better than thin aluminum skillets if nonstick coatings are unavailable.
- Add carrots late in the cooking sequence to retain crunch alongside softened onions and bell peppers.
