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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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The secret to these fajitas is the quick herbal marinade. To save time, I marinate everything the night before. âJanie McClellan of Ocean Isle Beach, North Carolina Ingredients:
1 cup reduced-sodium chicken broth |
1/4 cup olive oil |
1/4 cup red wine vinegar |
1/4 cup reduced-sodium soy sauce |
1/4 cup worcestershire sauce |
1 tablespoon each dried basil, oregano and thyme |
1/4 teaspoon pepper |
3/4 pound smoked turkey kielbasa, sliced |
3 cups julienned mixed sweet peppers |
1 medium red onion, thinly sliced |
1 cup sliced fresh mushrooms |
4 whole wheat tortillas (8 inches), warmed |
4 tablespoons fat-free sour cream |
1 small tomato, chopped |
Directions:
1. In a large resealable plastic bag, combine the broth, oil, vinegar, soy sauce Worcestershire sauce, herbs and pepper; add the sausage, peppers, onion and mushrooms. Seal bag and turn to coat; refrigerate for at least 2 hours.
2. Drain marinade, reserving 1/2 cup. In a large nonstick skillet, cook sausage and vegetables in reserved marinade for 9-11 minutes or until sausage is heated through and vegetables are tender. Spoon sausage mixture over half of each tortilla; top with sour cream and tomato. Fold over. Yield: 4 servings.
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