FAJITA CHICKEN WRAPS

Supper is over and Judy is watching the Golden Globes, so I decided I'd rather be posting something on Mushy's Cookings for you to enjoy!

We've been trying to hold down the calories, like everyone else this time of year, but it has to have great taste or I won't like it.

Tonight I chopped up a red and yellow bell pepper, a large onion, and put them aside.

In a large skillet I sprinkled some olive oil and turned the heat on medium. I then placed 6 or 7 frozen chicken tenderloins. As the oil heated it began to thaw, so I flipped them over and seasoned them with salt and pepper. I then turned them again and seasoned the other thawed side.

I continued to flip the pieces to ensure they were not burning, and when the meat was about half cooked I sprinkled on some fajita seasoning, and added some minced garlic. I then flipped the pieces again and seasoned the opposite side.

When the meat was cooked to a nice brown color, I removed them and allowed them to drain on a paper towel.

I then dumped the peppers and onions into the same skillet, sprinkled just a little more olive oil and added the remained of my fajita seasoning packet. I continued to stir the vegetables until they became limp and added back in the meat and cut off the heat.

I placed a whole-wheat fajita wrap on to two plates, squirted a few lines of sour cream, and grated on a little cheese. I then placed one chicken tenderloin on top of the sour cream and then spread a generous portion of the vegetables on top.

The mixture was easy enclosed in the wrap and made a wonder hardy and nutritious meal. There was plenty left for lunch tomorrow!