Description
This heart healthy meal is loaded with flavor and nutrition! Packed with veggies and protein, this meal comes together in less than 30 minutes ands leaves you feeling full and satisfied.
Scale
Ingredients
- 1 medium zucchini, shredded
- 1 medium yellow squash, shredded
- 3 medium carrots, shredded (or 2 large ones)
- 1 lb chicken breasts
- 1 Tablespoon olive oil
- 6 whole wheat tortillas
Suggested Toppings:
- Low-fat or fat-free sour cream (or try plain non-fat Greek yogurt!)
- salsa or pico de gallo
- tomato, diced
- green onion, diced
- shredded cheese
- romaine lettuce, shredded
Instructions
- Wash all produce (zucchini, squash, carrots) and peel carrots. Using a grater, shred the produce into a medium-size bowl, set aside. Dice the chicken breasts into 1/2 inch pieces.
- In a large skillet, add the chicken and oil; cook until no longer pink and juices run clear, about 8-10 minutes. Drain any juice or liquid.
- Add shredded veggies to chicken in skillet. Cook until squash and carrots are soft and tender, about 5 minutes.
- Place fajita mixture into tortillas. Dress with desired toppings then fold tortilla into a wrap. Enjoy!
NOTE: Due to the water content in the squash, the end fajita mixture will have juice collected in the bottom. You may wish to drain some of this to prevent your tortillas from getting too soggy.
Notes
The nutritional information is calculated WITHOUT any of suggested toppings added
Nutrition
- Serving Size: 1/6th of recipe
- Calories: 204
- Sugar: 4 g
- Sodium: 358 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 15 g
- Protein: 26 g
- Cholesterol: 43 mg
Keywords: Chicken and Squash Fajitas