1 lb boneless, skinless chicken breast

2 cups sliced onion

½ cup red bell pepper strips

½ cup yellow bell pepper strips

½ cup green bell pepper strips

1 tsp olive oil

8 tsp Lawreys Fajita spices and seasonings mix (add more for spicier)

¼ cup water

6 flour tortillas (6 inch) Use corn tortillas for less points

Slice chicken breasts into thin strips.  In a large non-stick skillet, heat 1tsp olive oil.  Sautee onions and bell peppers until tender.  Remove from skillet and set aside.  In same skillet, sautee chicken strips until they are no longer pink in thickest part and are lightly browned.  Add Lawleys Spices and Seasonings and ¼ cup water; blend well.  Bring to a boil; reduce heat.  Simmer uncovered, 3 to 5 minutes, stirring occasionally.  Return veggies to skillet to heat.

To serve, divide mixture evenly among 6 warm flour tortillas.  Roll up tortillas to enclose filling.  Garnish w/ salsa and nonfat sour cream, if desired.

Serves 6 (fajitas) at 5 points per serving