Ingredients
- ¼ cup low sodium soy sauce
- ¼ cup low sodium teriyaki sauce
- 4 chicken breasts skinless, boneless, without rib meat
- 1 Tbsp. vegetable oil
- 1 cup onion sliced
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 pkg. BUENO® Grandma's® 100 Calorie Tortillas
- 1 16 oz. jar BUENO® Hatch Autumn Roast® Green Chile Sauce
Servings: 6 oz.
Units:
Instructions
- Mix soy and teriyaki sauces in bowl. Cut chicken into thin ¼” x 1” strips and marinate in sauce mixture for 30 minutes in refrigerator. Remove chicken from marinade. Let stand for 5 minutes.
- Heat oil over high heat in a large non-stick skillet. Add chicken strips to skillet and quickly sauté chicken until golden brown.
- Add onion and bell peppers to skillet and sauté on medium heat for 3 to 5 minutes until tender.
- Divide fajita mixture evenly among tortillas. Add green chile sauce as desired. Fold and enjoy!
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