Cheesy Chicken Fajita Wraps
- 1 lb. bonelss skinless chicken breast halves cut into bite-sized pieces
- 1 medium yellow squash, cut into 1/4-inch-thick slices (about 2 cups)
- 1 medium green pepper, cut into 1/4-inch-thick strips (about 1 cup)
- 1 medium red onion, sliced
- 1/2 cup sugar free barbecue sauce or hoisin souce.
- 1/2 tsp. each ground red pepper (cayenne) and ground cumin
- 12 medium lettuce leaves
- 1 cup KRAFT 2% Milk Finely Shredded Reduced Fat Sharp Cheddar Cheese
- Spray a large skillet with EVOO spray. Add chicken; cook and stir six minutes or until no longer pink.
- Add all remaining ingredients except lettuce and cheese; cook and stir six to eight minutes or until chicken is cooked through and vegetables are crisp-tender.
- Spoon meat mixture evenly onto lettuce leaves, topping each lettuce leaf with about 1/2 of the chicken mixture. Sprinkle evenly with cheese; roll up.
chicken, yellow squash, green pepper, red onion, sugar, ground red pepper, milk
Taken from www.epicurious.com/recipes/member/views/cheesy-chicken-fajita-wraps-50006743 (may not work)