Chicken Fajita Lettuce WrapsRecipe and photo from Kraft Foods.
6 tablespoons Italian Reduced Fat Dressing, divided
1/4 teaspoon ground cumin
1 pound grilled boneless skinless chicken breasts, cut into strips
2 cups sliced red or green peppers
1 cup sliced onions
1 cup reduced fat Cheddar cheese
8 large iceberg lettuce leaves
1/4 teaspoon ground cumin
1 pound grilled boneless skinless chicken breasts, cut into strips
2 cups sliced red or green peppers
1 cup sliced onions
1 cup reduced fat Cheddar cheese
8 large iceberg lettuce leaves
MIX 1/4 cup of the dressing and cumin in medium bowl. Add chicken; toss lightly. Cover and refrigerate 30 minutes to marinate.
ADD remaining 2 Tbsp. dressing to large nonstick skillet. Add peppers and onions; mix lightly. Cook on medium heat 6 to 8 minutes or until vegetables are crisp-tender. Remove vegetable mixture from skillet; place in separate bowl. Cover to keep warm.
ADD chicken with marinade to same skillet. Cook 8 to 10 minutes or until chicken is cooked through, stirring frequently. Return vegetable mixture to skillet; cook an additional 2 or 3 minutes or until heated through, stirring occasionally.
SPOON chicken mixture evenly onto lettuce leaves; sprinkle with cheese. Roll up. Serve warm.
ADD remaining 2 Tbsp. dressing to large nonstick skillet. Add peppers and onions; mix lightly. Cook on medium heat 6 to 8 minutes or until vegetables are crisp-tender. Remove vegetable mixture from skillet; place in separate bowl. Cover to keep warm.
ADD chicken with marinade to same skillet. Cook 8 to 10 minutes or until chicken is cooked through, stirring frequently. Return vegetable mixture to skillet; cook an additional 2 or 3 minutes or until heated through, stirring occasionally.
SPOON chicken mixture evenly onto lettuce leaves; sprinkle with cheese. Roll up. Serve warm.
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