Yellow Bell Pepper (1)
in half, remove stem, seeds and pitch. Slice into strips and set aside.
Peel skin off
and remove mango flesh from pit. Discard pit in dice into 1 inch pieces.
Remove the pit of the
. Score avocado flesh without piercing the skin, making squares. Scoop out half of the avocado and place in a small bowl. Set aside.
Skinless Chicken Breasts (2)
with paper towels and slice breasts into 1/2 inch slices.
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.
In the same saute pan, add the pepper over medium-high heat and cook for 2 minutes.
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.
Remove from heat and fold in the mango, set aside and keep warm.
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.
Wrap the tortilla in foil to keep warm and set aside for plating.
Place 2 tortillas on each plate. Spoon the fajita mixture onto the tortillas and top with avocado and
Sour Cream (1 pckg)