Chicken Fajitas

• 4 (4-ounce) skinned, boned chicken breast halves, cut crosswise into thin strips
• 2 teaspoons vegetable oil
• 1 tablespoon fresh lime juice
• 1 teaspoon ground cumin
• 1 (14 1/2-ounce) can no-salt-added whole tomatoes, drained and chopped
• 3 tablespoons chopped fresh cilantro
• 1 (4-ounce) can chopped green chiles, drained
• 2 green onions, sliced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 8 (6-inch) flour tortillas
• Vegetable cooking spray
• 1/2 cup low-fat sour cream
• 1 lime, cut into 8 wedges

1. Place chicken strips in a heavy-duty, zip-top plastic bag. Combine oil, lime juice, and cumin; pour over chicken. Seal bag and shake until chicken slices are well coated. Marinate chicken slices in refrigerator at least 30 minutes, turning bag occasionally.
2. Combine tomatoes and next 5 ingredients in a small bowl; stir well. Set aside.
3. Wrap tortillas in heavy-duty aluminum foil. Bake at 350u0b0 for 10 minutes or until thoroughly heated. Set aside; keep warm.
4. Remove chicken from marinade, discarding marinade.
5. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add chicken, and cook 5 to 7 minutes or until done, stirring occasionally.
6. Place chicken evenly down centers of tortillas. Top each with 2 tablespoons tomato mixture and 1 tablespoon sour cream; roll up tortillas. Top with lime wedges and additional tomato mixture. Serve immediately.

vegetable oil, lime juice, ground cumin, salt, fresh cilantro, green chiles, green onions, salt, pepper, flour tortillas, vegetable cooking spray, lowfat sour cream, lime

Taken from www.myrecipes.com/recipe/chicken-fajitas-4 (may not work)