| Simple Chicken Fajitas
Categories: Quick, Lettuce, Lemon, Tortilla, Balsamic Vinegar, Oregano, Red Onion, Onion, Olive oil, Chicken, Fajitas, Low fat, Tex-mex, Main dishes, Luncheon
2 tablespoons of Balsamic vinegar
1 tablespoon of lemon juice
2 teaspoons of Olive oil
1/2 teaspoon of Dried oregano
2 Skinless Boneless Chicken breasts
2 Curly leaf lettuce leaves
2 tablespoons of Salsa
2 Nonfat Flour Tortillas
Red onion rings, optional
Fresh oregano, optional |
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Combine first 4 ingredients in a shallow dish. Add chicken, turning to coat. Cover and marinate in refrigerator 1 to 8 hours, tuning chicken occasionally. Place drip tray on toaster oven pan. Remove chicken from dish; discard marinade. Place chicken on drip tray; broil 10 minutes on each side or until chicken is done. Divide chicken, lettuce, and salsa evenly between tortillas; roll up. Garnish with onions and oregano, if desired. Yield: 2 servings. |
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