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Chicken and Vegetable Fajitas


Updated September 23, 2009

Using chicken in the fajitas, instead of ground beef, helps make this recipe heartburn friendly. It also uses low-fat ingredients, which is good for you if fatty foods trigger your heartburn.

Related Information:

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes


  • 4 whole wheat tortillas (8 inch)
  • Non-stick vegetable cooking spray
  • 1 Tsp vegetable oil
  • 4 - 6 oz boneless chicken breasts, cut into 1/2 inch thin strips
  • 2 cups zucchini, cut into very thin strips, 2 inch long
  • 1/2 cup water, divided
  • 1 Tsp taco seasoning
  • Dash of salt
  • Dash of onion powder
  • 1/4 cup low-fat cream cheese
  • 1/4 cup low-fat sour cream


  • Preheat oven to 300 degrees F
  • Wrap tortillas in foil and place on the oven rack
  • Add vegetable oil to a skillet sprayed with non-stick vegetable cooking spray, place over a medium-high heat, and heat until hot
  • Add strips of chicken and cook 6 to 8 minutes, or until chicken is cooked through and browned
  • Remove chicken from skillet and set aside
  • Add strips of zucchini and 1/4 cup water to skillet, lower heat to medium, cover and cook 2 minutes, or until zucchini is just tender
  • Add back cooked chicken strips to skillet, along with taco seasoning, salt, onion powder and low-fat cream cheese
  • Add remaining 1/4 cup of water and stir until cream cheese melts and mixture is heated through
  • Remove tortillas from oven and spoon chicken mixture evenly onto warmed tortillas
  • Fold tortillas in half and garnish with low-fat sour cream

Serves 4

Nutritional information (per serving):

  • Calories: 515
  • Fat: 15 grams
  • Sodium: 975 mg
  • Carbohydrates: 43 grams
  • Protein: 50 grams

Related Video
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