This quick-to-fix stir-fry is a flavorful combination of marinated chicken, sweet pepper, and corn. Serve in warm flour tortillas (I use Wheat Tortillas.) This recipe is 4 WW points.
For marinade, combine the fajita mix, water, and oil in a medium mixing bowl.
Add chicken to marinade; stir to coat.
Let stand at room temperature for 15 minutes.
Spray a wok or large skillet with nonstick cooking spray.
Preheat over medium heat.
Add sweet pepper, zucchini, and onion; stir-fry for 2 to 3 minutes or until crisp-tender.
Remove from wok.
Drain chicken; discard marinade.
Add chicken to wok.
(Add additional tablespoon cooking oil to wok during cooking, if necessary, to prevent sticking.) Cook and stir for 4 to 5 minutes or until no longer pink.
Return vegetables to wok.
Stir together salsa and chili powder.
Add salsa mixture, corn, and beans to wok.
Cook and stir for 1 to 2 minutes more or until heated through.
If desired, serve with warm tortillas and cheese.
To warm the tortillas, wrap in microwave-safe paper towels; microwave on 100 percent power (high) for 30 seconds.