Asparagus Chicken Fajitas for 6 Weight Watchers Points Each!

Here is a Filling veggie filled Fajita recipe that shakes up the standard sliced peppers version a bit for a nice change and variation. I added some Fajita seasoning from a store-bought packet for a little more Fajita Flavoring.  This recipe makes 6 servings/6 fajitas.

Each Fajita is 6 Weight Watchers points, so have two if points allow!

INGREDIENTS:

1 lb. boneless skinless chicken breasts, cut into strips
3/4 cup Italian salad dressing
1 Tbsp vegetable oil

1 pound fresh asparagus trimmed and cut into 2-inch pieces
1 medium sweet red pepper, julienned
1 medium sweet yellow pepper, julienned
1/2 c fresh or frozen corn
1/4 c diced onion
2 Tbs lemon juice
1/2 tsp garlic salt
1/8 tsp pepper

12 flour 6" tortillas


INSTRUCTIONS:

Place chicken in a large resealable plastic bag and add the Italian salad dressing. Seal up the bag, manipulate the bag and contents to coat the chicken and refrigerate for at least 4 hours turning several times.

Drain and discard the marinade.  In a large, nonstick skillet, saute chicken in oil for 3 minutes.  Add the asparagus, peppers, corn, and onion and cook uncovered for 7 more minutes or until the chicken juices run clear and the vegetables are crisp-tender.  Stir occasionally.  Stir in the lemon juice, garlic salt, and pepper.  Add in some extra fajita seasoning mix if desired.  Spoon 1/2 cup fajita mix onto each tortilla and fold. Done.

I figured the points as follows:

16 oz chicken breast for 16 POINTS

0 POINTS for the asparagus, peppers, lemon juice, salt and pepper.

1 POINT FOR corn

0.25 POINTS for onion
_____________________SUBTOTAL OF 17.25 POINTS=3 POINTS/SVNG

24 POINTS for marinade

4 POINTS for cooking oil

2 POINTS per tortilla
_____________________SUBTOTAL OF 28 POINTS FOR MARINADE PLUS OIL
                                          AND 2 POINTS PER TORTILLA

2 points per tortilla plus 3 points per filling plus 1 point for residual marinade and cooking oil equal 6 points per fajita.