Directions:
- In a small bowl, combine the first seven ingredients. Divide marinade equally between two large resealable plastic bags; add the chicken to one bag. Add peppers and onion to remaining bag. Seal bags and turn to coat; refrigerate for several hours or overnight.
- Drain chicken and vegetables; discard marinade. In a large nonstick skillet coated with cooking spray, cook and stir chicken over medium heat for 3 minutes. Add vegetables; cook 3-5 minutes longer or until chicken is no longer pink and vegetables are crisp-tender.
- Spoon filling onto tortillas; top with lettuce, olives and cheese. Roll up. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 320.74 Kcal (1343 kJ) | ||
| Calories from fat | 102.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.4g | 18% | |
|---|---|---|---|
| Cholesterol | 70.85mg | 24% | |
| Sodium | 636.89mg | 27% | |
| Potassium | 544.18mg | 12% | |
| Total Carbs | 27.63g | 9% | |
| Sugars | 4.38g | 18% | |
| Dietary Fiber | 2.66g | 11% | |
| Protein | 28.37g | 57% | |
| Vitamin C | 54.4mg | 91% | |
| Iron | 1.4mg | 8% | |
| Calcium | 106.5mg | 11% | |
| Amount Per 100 g | |||
| Calories | 116.85 Kcal (489 kJ) | ||
| Calories from fat | 37.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.15g | 18% | |
|---|---|---|---|
| Cholesterol | 25.81mg | 24% | |
| Sodium | 232.04mg | 27% | |
| Potassium | 198.26mg | 12% | |
| Total Carbs | 10.07g | 9% | |
| Sugars | 1.59g | 18% | |
| Dietary Fiber | 0.97g | 11% | |
| Protein | 10.34g | 57% | |
| Vitamin C | 19.8mg | 91% | |
| Iron | 0.5mg | 8% | |
| Calcium | 38.8mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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