2 tsp olive oil or canola oil

1 lb boneless, skinless, chicken thighs, cut into strips.

4 cups thinly sliced vegetables (onions, bell peppers, zucchini, and/or mushroom) 14 oz.

1 1/4 tsp chili powder

1/4 tsp salt



4 8in whole wheat tortillas

1/2 cup prepared guacamole

1/2 cup nonfat plain greek yogurt

1/4 cup cilantro


In a large wok or cast-iron or other stick-resistant skillet (not Teflon-based nonstick, see Tip), cook oil over high heat. Add chicken, vegetables, chili powder, and salt. Cook, and toss with tongs occasionally, until the chicken is cooked through and the vegetables begin to brown. Will take about 7 minutes.

In the meantime, stack tortillas and wrap in a barely damp, clean kitchen towel (or paper towel). Microwave on High for 30 to 45 seconds.

Divide the chicken-and-vegetable mixture on the tortillas and top with 2 Tbsp. guacamole and 2 Tbsp. yogurt. Serve with lime wedges and garnish with cilantro if desired.

Tip: It’s best not to use the Teflon-based nonstick cookware when cooking over high heat. For best results, be sure that your pan is large enough to fit all the chicken and vegetables without crowding (this helps them brown, rather than steam). You can cook the ingredients in Step 1 in two batches if needed.

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