(Serves 4)

1     medium onion, sliced

1     small chili or jalapeno pepper

12   oz. pre-grilled chicken strips

4     tablespoons teriyaki sauce (or to taste)

1     cup roasted red peppers, sliced

1    (6-inch) corn torillas

Salsa, shredded lettuce and chopped tomato for toppings.

 

* Spray skillet with non-stick cooking spray; sauté onion and chili pepper until onion is translucent.

*Add chicken, teriyaki sauce and roasted peppers, sauté until warmed.

*Divide chicken into individual portions.

*Serve in warmed tortillas, top with salsa, lettuce and tomatoes.

 

Nutrition Information (per serving):

Calories              230             Carbohydrate      18 grams            

Fat                       4 grams     Protein                  28 grams

Fiber                   2 grams      Sodium                 300 mg         

Exchanges (using the American Diabetic Assoc.

Exchanges) per serving:

   1 starch, 3 lean meats, 1 vegetable

 

 *Recipe Source: Kim Tessmer, RD LD