Serving Size: 1 Fajita
2 TBSP Extra Virgin Olive Oil
1 pound skinless, boneless chicken breasts, cut into ½ inch wide strips, 3-4 inches long
1 tsp fajita seasoning
1/2 large green bell pepper, cut into ¼-inch strips
1/2 large red bell pepper, cut into ¼ inch strips
1/3 cup Sugar-free Apricot preserves
6 (6inch) flour tortillas
2 TBSP chopped, fresh cilantro or 1/8 tsp dried cilantro
1. Heat Olive Oil in large skillet. Coat chicken strips with fajita seasoning. Cook chicken 2 minutes or until opaque on both sides. Add the red and green bell pepper strips. Cook and stir two minutes or until chicken is done and peppers are fork tender.
2. Stir in the sugar-free apricot preserves. Cook one minute or until heated through.
3. Fill the tortillas with chicken and bell pepper mixture. Sprinkle with cilantro.