Ingredients
Prep Time: 15 minutes
Cook Time: 5-7 minutes

4 whole-wheat or flax tortilla shells
1 pound chicken, cut into 1-inch pieces
1 green pepper cut lengthwise
1/2 red onion, separated into rings
4 cups (1250 ml) of lettuce, shredded
2 cups (500 ml) low fat cheddar cheese, grated
1 cup (250 ml) green onions
1.5 cup (375 ml) tomatoes, diced
1/4 cup (50 ml) Roasted Flax For Nutrition

Chicken Marinade:
1/3 cup (75 ml) fresh lime juice
1 tbsp. (15 ml) canola or extra-virgin olive oil
2 garlic cloves, minced
1 tbsp. (15 ml) brown sugar
1 tbsp. (15 ml) worcestershire sauce
1 tbsp. (15 ml) fresh cilantro
1 tsp. (5 ml) ground cumin

Directions
Combine marinade ingredients with chicken in a shallow plastic container or zip lock plastic bag. Refrigerate for 1-3 hours.

After 1-3 hours of marinating the chicken, prepare grill. Grill chicken until it is cooked (approximately 5-7 minutes). Next grill green peppers and red onions.

To prepare each fajita, take one tortilla shell. Place 1/2 cup of shredded lettuce onto shell. Add chicken, green pepper, red onion, cheese, tomatoes, green onions and sprinkle a tablespoon of ground Roasted Flax For Nutrition. Roll tortilla, cut in half and serve.

Nutritional Facts (per serving)
Energy	281 kcal
Protein	25 g
Total Fat	8.5 g
Polyunsaturated fat	2.2 g
Monounsaturated fat	2.8 g
Saturated fat	2.7 g
Cholesterol	47 mg
Carbohydrates	26 g
Dietary Fibre	4 g
Sodium	423 mg
Potassium	376 mg

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