Five-pepper fajitas (lf) revised

Yield: 4 Servings

Measure Ingredient
4 xes Chicken breasts; skinned, boned
Lime; juice only
2 cloves Garlic; crushed
x Black pepper; to taste
½ teaspoon Cumin;
3 Scallions; chopped
1 medium Red bell pepper;
1 medium Yellow bell pepper;
1 medium Green bell pepper;
8 xes Whole-wheat tortillas;
1 tablespoon Vegetable oil;
1 tablespoon Water;
2 teaspoons To 3 tsp jalapeno peppers; chopped fine
x Salt; to taste
x Fresh cilantro; chopped, to taste
1 medium Tomato; diced
x Salsa; to taste
421 xes *cals
84 xes *mg chol
3 xes *gm dietary fiber
13 xes *gm fat
508 xes *mg sodium


Slice the chicken into chunks about ½ inch square.

Place them in a large bowl. Squeeze the lime juice over chicken. Add the garlic, scallions, black pepper, and cumin, and toss to mix. Slice the bell peppers into strips and set aside. Wrap the tortillas in a thin, clean dishcloth, place them on an ovenproof plate, and put the plate in the oven.

Warm the tortillas at the lowest setting on your oven while preparing the fajita mixture. Heat the oil and water in a large saucepan over medium heat and add the chicken, bell peppers, and jalapeno peppers. Add the greater amount of jalapeno if you like your food very spicy. Saute, stirring frequently, until the chicken and vegetables are cooked through, about 25 minutes. Add salt to taste. Spread a spoonful of the fajita mixture in a thick line in the middle of each tortilla. Top with cilantro, tomato, and salsa to taste. Roll up the tortillas and serve. Makes 4 servings of 2 fajitas each.

NOTE: You can buy prepared salsa in the supermarket or you can make your own. See Mexican-Style Hot Sauce recipe.

Source: The T-Factor Diet Book by Martin Katahn We made this for dinner, it was DELICIOUS! Instead of using the scallions we used a medium onion, sliced thin.

From Gemini's MASSIVE MealMaster collection at

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