Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in a medium bowl combine lime juice, mustard, jalapeno and garlic; whisk in olive oil. add chicken; cover and marinate in fridge 30 minutes to 2 hours. in a medium bowl, combine jalapenos, garlic, onion, tomato, salt and cilantro. grill or broil chicken 4 to 6 inches from heat 6 to 8 minutes, turning once. keep warm. wrap torillas in foil; place in 400 degree f oven for 5 minutes until warmed through. slice chicken lengthwise into 1/4 inch thick slices; place on warmed tortillas, top with pica de gallo, shredded iceberg lettuce and guacamole, if desired. fold up bottom edge; fold in sides.

Target recipe: slice chicken breast into strips and brown in nonstick frying pan. while browning chicken breast, slice peppers and red onion into 1/4" strips. when chicken breast slightly browned, add peppers, onion, and mushrooms to pan and continue to brown veggies. add a little water and cover, letting veggies steam and get tender. add a little more water if it evaporates too quickly. uncover and add fajita seasonings, combine and cover for another minute or until veggies are tender. chop lettuce and fill pitas with lettuce, chicken veggie combo, salsa and fat free sour cream if desired.