Recipe - Simple Chicken Fajitas

2 tablespoon Balsamic vinegar
1 tablespoon Lemon juice
2 teaspoon Olive oil
One half teaspoon Dried oregano
2 Skinless Boneless Chicken
Breast Halves; 4 ounces
each
2 Curly leaf lettuce leaves
2 tablespoon Salsa
2 Nonfat Flour Tortillas; 6
inches diameter
Red onion rings; optional
Fresh oregano; optional)

Combine first 4 ingredients in a shallow dish. Add chicken, turning to
coat. Cover and marinate in refrigerator 1 to 8 hours, tuning chicken
occasionally. Place drip tray on toaster oven pan. Remove chicken from
dish; discard marinade. Place chicken on drip tray; broil 10 minutes on
each side or until chicken is done. Divide chicken, lettuce, and salsa
evenly between tortillas; roll up. Garnish with onions and oregano, if
desired.

Yield: 2 servings.

CALORIES 276 (22% from fat); PROTEIN 29.8g; FAT 6.7g (sat 1.4g, mono 2.9g,
poly 1.8g); CARB 21.1g; FIBER 1.6g; CHOL 72mg; IRON 2.3mg; SODIUM 304mg;
CALCIUM 69mg. WW 6 points.

Busted by Gail Shermeyer 4paws@netrax.net

NOTES : Cal 213, Fat 6.6g, Carb 15.3g, Fib 6.3g, Pro 22.6g, Sod 253mg, CFF
28.2%.
Recipe by: Cooking Light Magazine, April 1996

Posted to Digest eatlf.v097.n015 by Reggie Dwork reggie@reggie.com on
Jan 16, 1998