Very low in Calories, extremely easy to make! A good source of protein and as well covers all the main food groups.

Ingredients

1	green bell pepper, sliced
1	cup onion, sliced
2	cloves garlic
2	tbspn olive oil
1	cup mushrooms, sliced
1	lb chicken breast
1/4	cup teriyaki sauce
1/2	cup cheddar cheese, shredded
1/2	cup salsa
1	cup lettuce
6	tortillas

Directions

1. Saute 3/4 cup of onion with mushrooms and green peppers in one pan with 1 Tbspn of Olive Oil until cooked, not soggy. (add green peppers last- they will stay crunchy! Season with dried herbs and spices as well as salt/pepper to taste)
   
   
2. Blend/Puree the remaining 1/4 of onion and 2 cloves of garlic with spices such as: chili, paprika, basil, parsley, salt and black pepper into a smooth paste. (Feel free to add whatever other spices you like)
   
   
3. Marinate sliced, boneless/skinless chicken breast in the mixture for about 20mins.
   
   
4. Cook chicken over low heat, covered with 1 tbspn olive oil.
   
   
5. When halfway done add teriyaki sauce and simmer until strips of chicken are golden brown.
   
   
6. (If the chicken is sticking to the pan, add a little bit of water and watch carefully. It's healthier than adding more oil)
   
   
7. Heat Tortillas in toaster oven, microwave or oven on low just until warm.
   
   
8. Toss both the vegetable and chicken mixture together in one bowl.
   
   
9. Fill heated tortillas with mixture and top with salsa, cheese and lettuce.
   
   
10. Enjoy!!
    
    
11. (p.s. my Dad is a vegetarian so I use Tofu, seasoned the same way, instead of Chicken as a replacement)
    
    

Categories

Chicken, Vegetables, Main Dish, Mexican, Marinade, Microwave, Puree, Saute, Simmer, Slow Cook

Nutritional Analysis

Nutrition Grade 96% confidence

Good points High in niacin High in phosphorus High in selenium High in vitamin B6 Very high in vitamin C