1/2 head romaine lettuce 1 tomato 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.