Recipe Details
Ingredients
-
8(6 inch)flour tortillas
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1poundskinless, boneless chicken breast halves – cut into strips
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2smallred bell peppers, cut into strips
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2teaspoonsJamaican jerk seasoning
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⅛teaspoonground black pepper
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cooking spray
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4slices canned pineapple, chopped
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1tablespoonvegetable oil
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chopped fresh cilantro
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lime wedges
Cooking Directions
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Preheat the oven to 350 degrees F (175 degrees C). Wrap tortillas in aluminum foil and heat in the oven.
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Combine chicken, bell peppers, jerk seasoning, and pepper in a large bowl; set aside.
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Heat a large skillet over medium-high heat, and coat with cooking spray. Add pineapple and cook until brown, 4 to 6 minutes. Remove pineapple from the pan and set aside.
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Return the skillet to the stovetop and heat vegetable oil. Add chicken and bell peppers; cook and stir until chicken is no longer pink, about 6 minutes.
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Stir in cooked pineapple. Serve fajita mixture in warmed tortillas garnished with cilantro and a squeeze of lime.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories410 | |
| % Daily Value * | |
| Total Fat 10g |
13% |
| Saturated Fat 2g |
11% |
| Cholesterol 66mg |
22% |
| Sodium 709mg |
31% |
| Total Carbohydrate 46g |
17% |
| Dietary Fiber 4g |
14% |
| Total Sugars 12g |
|
| Protein 32g |
64% |
| Vitamin C 58mg |
64% |
| Calcium 111mg |
9% |
| Iron 4mg |
20% |
| Potassium 508mg |
11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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