Low-Sodium Chicken Fajitas

2 Chicken breast (cut into long-slices or bit-sized pieces)

Tumaro Honey Wheat Tortillas

3 Bell Peppers (mix of colors green, red, and yellow) (cut into long thin slices)

1 White or Yellow Onion (cut into long thin slices)

1 Tablespoon Chili Powder

4 teaspoons Onion Powder

2 teaspoon Ground Cumin

2 teaspoon Garlic Powder

2 teaspoon Paprika

1 tbsp oil

1. Heat oil in a large pan and cook chicken. While it’s cooking, sprinkle with 2 tsp of onion powder 1 tsp cumin, 1tsp garlic powder, 1 tsp paprika.
2. Once chicken is fully cooked, add onion slices and bell pepper slices.
3. Let cook for a few minutes before adding the rest of the spices. Add spices add cook until onion turns translucent and bell peppers are soft.
4. While bell peppers and onion are cooking, heat tortillas either on the stove, in the oven or in the microwave until warm.
5. Top warmed tortillas with chicken and bell pepper mix.

Note on Chicken: When choosing chicken, do not pick anything that is pre-marinated and always double check the sodium labels. Pre-chopped chicken will usually have more sodium in order to preserve the chicken.

Note on Tortillas: Tumaro’s are the lowest sodium tortillas I’ve found that can be bought. I’ve only been able to purchase them online in bulk. I use them often and will freeze them. You de-frost a pack in the fridge overnight. You can also make your own tortillas.