1 1/2 tbsp. diced green chilies, canned or fresh
1 med. tomato, chopped
1 tsp. oregano leaves
1/2 tsp. cumin
1/2 tsp. chili powder
1/4 tsp. lite salt, or less
1 tbsp. flour
2 chicken breasts, skinned & boned
2 tsp. oil, divided
1 1/4 c. thinly sliced onion
1 clove garlic, minced
2 c. sliced green or red bell pepper
2 tsp. chopped cilantro (opt.)
4 flour tortillas

Combine chilies, tomatoes, oregano, cumin, chili powder and lite salt. Cut chicken into 1/2-inch strips, roll in flour and mix into chilies/tomato mixture. Set aside to marinate briefly.

Heat 1 teaspoon oil in fry pan and saute onion and garlic for 3 to 4 minutes. Add green pepper and continue cooking about 5 minutes. Remove from fry pan and keep warm. Cover and warm tortillas in oven or microwave.

Heat 1 teaspoon oil in fry pan and saute chicken. When no longer pink add the vegetables. Sprinkle in cilantro, if using. Fill warm tortilla with 1/4 of chicken/vegetable. Roll up and serve. Makes 4 fajitas.