1 lb. chicken, skinned, boned & sliced in 1/2" strips
1/2 tsp. chili powder
1/4 tsp. onion powder
1/8 tsp. garlic powder
1 tbsp. lime juice
4 flour tortillas
2 tbsp. low fat yogurt
2 tbsp. salsa
2 tbsp. chopped scallions
1/4 c. chopped tomatoes
1/2 c. shredded lettuce

Place chicken in bowl and sprinkle with next four ingredients. Stir to coat evenly, cover and refrigerate 15 or so minutes.

The rest is assembly so have remaining ingredients ready. Warm tortillas by covering with foil and warming in oven about 10 minutes at 200 degrees or wrapping in paper towel and microwaving 30 to 50 seconds.

Coat skillet with cooking spray or small amount of vegetable oil and cook chicken until well browned. Spread warmed tortillas with remaining ingredients and top with hot chicken pieces, roll up and wrap in foil to avoid messy eating. Yield: 4 fajitas.