CHICKEN FAJITA

1/2 cup fajita marinade 3/4 pound boneless, skinless chicken breast 4 8-inch light flour

tortillas 2 teaspoons canola oil 1/2 cup sliced onion 1/2 cup sliced red bell

pepper 1/2 cup sliced yellow bell

pepper 1/2 cup sliced green bell

pepper 1/2 teaspoon minced

garlic 1 cup diced tomato 1/4 cup reduced-fat shredded Monterey Jack or cheddar cheese 1/4 cup chopped cilantro 2 tablespoons reducedfat sour cream

Preheat oven to 350 degrees. Heat marinade in microwave oven for 30 seconds or bring to a boil in a saucepan. Cut chicken into thin strips, about 1/4-inch wide. Remove marinade from microwave or heat and add chicken in the same bowl or saucepan. Let marinate for 15 minutes while preparing the remaining ingredients. Tightly wrap the tortillas in foil and place in oven for 10 minutes. Remove and leave wrapped in foil.

Heat oil in a nonstick skillet over medium-high heat. Drain the chicken and save the marinade. Saute the chicken 30 seconds. Add the onion, peppers and garlic. Saute 1 minute. Add the reserved marinade and saute 2 minutes.

To serve, arrange the diced tomatoes, shredded cheese, chopped cilantro and sour cream separately on a serving dish. Spoon the chicken and vegetables onto another serving dish and place the wrapped tortillas onto a third dish. Each person can help themselves and fill their tortillas. Serves: 2

Per serving: 550 calories (29 percent from fat), 17.8 grams fat (5.1 grams saturated, 7.3 grams monounsaturated), 141 milligrams cholesterol, 51.7 grams protein, 51.4 grams carbohydrates, 19 grams fiber, 1,630 milligrams sodium.

LINDA GASSENHEIMER / TNS