boneless skinless chicken thighs, cut into 1/2-inch strips
fajita seasoning mix
thinly sliced onions
red bell peppers, strips
4 (7 1/2 inch)
fat free whole wheat tortillas, heated as directed on package
( 96% fat-free )
chopped fresh cilantro
reduced-fat sour cream
In medium bowl, toss chicken and fajita seasoning. Spray 12-inch skillet with cooking spray; heat over medium-high heat. Add chicken and onion; cook 3 minutes, stirring frequently. Add bell pepper; cook 5 minutes longer, stirring frequently, until chicken is no longer pink in center and vegetables are crisp-tender.
One each of 4 plates, place 1 tortilla; top each with 1 cup chicken mixture and 2 tablespoons salsa. Sprinkle with avocado and cilantro. Fold tortilla over filling. Serve with sour cream.