Chicken Fajitas

• 2 tsp. canola oil
• 2 peeled garlic cloves, chopped
• 1 medium red onion, peeled and sliced thinly
• 8 oz. boneless skinless chicken breast, cut into strips
• 3 tsp. very low-sodium chicken bouillon granules
• 1 cup frozen broccoli cuts
• 1 medium red pepper, cut into strips
• 1 medium green pepper, cut into strips
• 4 TACO BELL HOME ORIGINALS Flour Tortillas
• 1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
• 1/2 cup TACO BELL Thick & Chunky Medium Salsa
• 2 cup frozen unsweetened strawberries, thawed
• 1/2 cup COOL WHIP FREE Whipped Topping
• 32 fl oz (4 cups) drinking water

1. Heat oil over low heat in large nonstick skillet; add garlic and onion, stirring.
2. Add chicken strips and salt-free seasoning of choice.
3. Increase heat to medium, and saute 4 min.
4. Add bouillon granules and 1/4 cup water for "stir-sizzling."
5. Add broccoli and peppers to skillet; saute 3 min.
6. or until chicken is cooked through and vegetables are crisp-tender.
7. Load up tortillas with entire contents of skillet.
8. Top with 2 Tbsp.
9. sour cream and 2 Tbsp.
10. salsa per tortilla; roll and eat.
11. Enjoy 1/2 cup strawberries topped with 2 Tbsp.
12. Cool Whip per serving for dessert.
13. Serve meal with 8 fl oz cold water per person.

canola oil, garlic, red onion, boneless skinless chicken breast, chicken bouillon granules, frozen broccoli cuts, red pepper, green pepper, taco, s, taco, water

Taken from www.kraftrecipes.com/recipes/chicken-fajitas-61947.aspx (may not work)