Cooking Instructions
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Step 1
Cut
Yellow Bell Pepper (1)
in half, remove stem, seeds and pitch. Slice into strips and set aside.
Step 2
Peel skin off
Mango (1/2)
and remove mango flesh from pit. Discard pit in dice into 1 inch pieces.
Step 3
Remove the pit of the
Avocado (1/2)
. Score avocado flesh without piercing the skin, making squares. Scoop out half of the avocado and place in a small bowl. Set aside.
Step 4
Pat dry
Skinless Chicken Breasts (2)
with paper towels and slice breasts into 1/2 inch slices.
Step 5
In a saute pan, heat 2 teaspoons of canola oil over medium-high heat. When the oil is hot, add the chicken and cook for 3 minutes, stirring occasionally. Remove chicken from the pan and set aside.
Step 6
In the same saute pan, add the pepper over medium-high heat and cook for 2 minutes.
Step 7
Return the chicken to the pan along with the
Poultry Seasoning (1 pckg)
and 1/4 teaspoon each of salt and pepper. Cook for an additional 1 minute.
Step 8
Remove from heat and fold in the mango, set aside and keep warm.
Step 9
Heat a medium saute pan over high heat and add the
Whole Wheat Tortillas (4)
one at a time. Cook each side for 15 seconds until very hot.
Step 10
Wrap the tortilla in foil to keep warm and set aside for plating.
Step 11
Place 2 tortillas on each plate. Spoon the fajita mixture onto the tortillas and top with avocado and
Sour Cream (1 pckg)
.
