Spicy Low Fat Chicken Fajitas

4            boneless skinless chicken breasts cut into 1/2 inch strips
1 Tblsp  Chili powder
1/2 tsp   paprika
1/4 tsp   tobasco sauce
1 Lrg     sweet red pepper cut into 1/2 inch strips
1 Lrg     sweet green pepper cut into 1/2 inch strips
1 small   zucchini cut into 1/2 inch strips
1 Lrg      onion cut into slices
1 clove    garlic chopped fine
1 Tblsp   chopped fresh corriander
1 Tblsp   lime juice
8             7 inch floured tortillas
3/4 cup    salsa
3/4 cup    low fat sour cream
1 cup       shredded lettuce
1 Lrg       ripe tomato diced

in a hot skillet, sprayed with non stick cooking oil....add the chicken, stir often until
the chicken is no longer pink
mix chili powder, & paprika together, and sprinkle over the chicken, mixing well
remove the chicken from the pan and keep warm in 200 degree oven until needed
again
spray the pan again with non stick cooking spray...add garlic, onion, & peppers plus 1/4 cup warm water stir to mix well
cook vegetables on med-low heat until the vegetables are tender-crisp, stirring often (about 8 minutes) add lime juice and corriander stir well, and then add the chicken  heat until everything is hot....transfer to a serving dish and serve
warm the tortilla shells between layers of moist paper towels in the microwave for 40 seconds (1 shell per layer of towelling)

to serve tortillas, put a spoonful of the chicken/veggie mixture in the middle of the tortilla shell....top with sour cream, diced tomatoes, and lettuce top with a Tblsp of salsa and roll up the tortilla bottom first then both sides (this will trap the mixture inside)