chicken fajitas

2 tbsp. (25 mL) Western Classics Extra Virgin Olive Oil
1 medium onion, julienne sliced
1 red bell pepper, cored and sliced
1 green bell pepper, cored and sliced
1 lb. (500g) boned and skinned chicken breasts
1/2 to 3/4 cup (125 to 175 mL) Western Classics West Coast Mesquite Marinade
2 cups (500 mL) shredded iceberg lettuce
8 (10"/25 cm) flour tortillas, warmed
Sour cream (optional)

1. Heat oil in wok or deep skillet. Add onion and cook over medium heat until softened. Add julienned peppers and sauté until tender crisp and hot. Remove with a slotted spoon to a plate and set aside.

2. Cut chicken into thin strips. Sauté in the remaining oil in pan for 5 minutes or until no longer pink. Add Western Classics Mesquite Marinade and reserved vegetables. Stir-fry over medium high heat until chicken is cooked through and sauce is piping hot.

3. Line warmed tortillas with shredded lettuce. Fill with chicken and vegetable mixture. Top with sour cream if you wish. Roll up and serve.

Makes 4 servings

Nutritional analysis per serving:
Calories: 759kcal, Protein: 51g, Carbohydrate: 90g, Fiber: 5g, Fat: 84g

	Gather the family around the table and enjoy this fun, flavourful meal. Try whole-wheat tortillas for some added fiber.