15 ml (1 tbsp) vegetable oil, divided
1 small red onion, thinly sliced
1 each sweet red and yellow pepper, thinly sliced
1 ear corn, husked, kernels removed, or 125 ml (1/2 cup) canned kernel corn, drained
1 clove garlic, minced
1 ml (1/4 tsp) each salt and freshly ground black pepper
15 ml (1 tbsp) red wine vinegar
500 g (1 lb) chicken strips
15 ml (1 tbsp) fresh lime juice
340 g (3/4 lb) Tex-Mex shredded cheese
1 pkg (390 g) whole-grain tortillas
Lime wedges (optional)
In a large frying pan, heat 10 ml (2 tsp) of the oil over medium-high heat; cook onion, peppers and corn, stirring occasionally, for 3 minutes or until almost tender. Stir in garlic, salt and pepper; cook for 1 minute longer. Stir in vinegar. Transfer to a large serving bowl; cover to keep warm.
Wipe frying pan clean with paper towel. Heat remaining 5 ml (1 tsp) oil over medium heat; add chicken strips and cook for 1 minute, stirring, until hot. Sprinkle with lime juice. Transfer to a small serving bowl.
Place cheese in a bowl. Arrange tortillas on a platter. Let family members make their own fajitas. Serve garnished with lime wedges, if desired.
Makes 6 servings.
Nutritional information per serving: 560 calories; 26 g fat; 41 g protein; 41 g carbohydrate; 7 g fibre; 1050 mg sodium.
Source: President’s Choice.