1/2 head romaine lettuce
3 ounces reduced fat, sharp cheddar cheese, grated (about 3/4 cup)
1/4 cup prepared salsa, as needed
8 large flour tortillas, warmed if desired
1 pound boneless, skinless chicken breast halves
1 tablespoon canola oil
1 onion, halved through root end and thinly sliced
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 teaspoon dried cilantro
1/4 teaspoon ground cumin
Shred lettuce and dice tomato.
Place lettuce, tomato, cheese, salsa and tortillas into separate serving bowls; set aside.
Grill chicken until done and juices run clear, about 2 to 3 minutes per side.
While chicken cooks, in large non-stick skillet over medium-high heat, heat oil until hot but not smoking. Add onion, bell peppers, cilantro and cumin; saute, stirring often, until tender, about 5 to 7 minutes.
Slice grilled chicken and add to pepper mixture; toss well to combine, season with salt and pepper and place in warmed serving bowl. Pass chicken mixture, tortillas, salsa, lettuce, tomato and cheese, letting everyone roll their own fajitas.
Makes 4 servings of 2 fajitas each.