Ingredients

2 limes
2 tbsp (30 mL) Chipotle Rub
1 tbsp (15 mL) canola oil
1 lb. (450 g) boneless, skinless chicken breasts
1 medium green bell pepper
1 medium red bell pepper
1 large onion
¼ tsp (1 mL) salt
4 oz. (125 g) cheddar cheese block
8 7–8" (18–20-cm) flour tortillas
Optional: lime, salsa, shredded cheese, guacamole, sour cream

Directions

For the marinade, juice the limes with the Citrus Press to measure 2 tbsp (30 mL) of juice. Add the juice, rub, oil, and chicken to a medium bowl. Let the chicken marinate, covered, in the refrigerator for 5 minutes.
Cut the tops off the bell peppers and use the Scoop Loop^® to remove the seeds and veins. Cut the bell peppers into quarters.
Heat the Double Burner Grill and Grill Press over medium heat for 3–5 minutes. Use the Quick Slice to slice the peppers. Cut the top off the onion and peel it. Slice the onion with the Simple Slicer on the No. 3 setting. Stack the rings and cut them in half.
Remove the chicken from the marinade. Lightly spray the vegetables with oil using the Kitchen Spritzer and sprinkle them with salt. Add the bell peppers and onion to one side of the pan and the chicken to the other side. Cover the chicken with the press and cook for 6–8 minutes, turning the chicken once and stirring the vegetables occasionally.
Grate the cheese using the Microplane^® Adjustable Coarse Grater.
Place the tortillas in the Tortilla Warmer. Microwave on HIGH for 45 seconds, or until they’re warm.
Place the chicken into a large bowl and use the Salad Chopper to chop into small pieces. Spoon the chicken and vegetable mixture into the centers of the tortillas. Top with cheese and optional toppings.

Yield:

4 servings

Nutrients per serving:

U.S. nutrients per serving (1 tortilla with about ½ cup/125 mL fajita mixture each): Calories 230, Total Fat 6 g, Saturated Fat 3.5 g, Cholesterol 50 mg, Sodium 570 mg, Carbohydrate 20 g, Fiber 1 g, Sugars 2 g, Protein 18 g