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Chicken Fajitas

Chicken Fajitas
The marinated chicken in these popular wraps is mouthwatering. They go together in a snap and always get raves! —Julie Sterchi, Jackson, Missouri
6 ServingsPrep: 20 min. + marinating Cook: 5 min.

Ingredients

  • 4 tablespoons canola oil, divided
  • 2 tablespoons lemon juice
  • 1-1/2 teaspoons seasoned salt
  • 1-1/2 teaspoons dried oregano
  • 1-1/2 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon crushed red pepper flakes, optional
  • 1-1/2 pounds boneless skinless chicken breast, cut into thin strips
  • 1/2 medium sweet red pepper, julienned
  • 1/2 medium green pepper, julienned
  • 4 green onions, thinly sliced
  • 1/2 cup chopped onion
  • 6 flour tortillas (8 inches), warmed
  • Shredded cheddar cheese, taco sauce, salsa, guacamole and sour cream

Directions

  • In a large resealable plastic bag, combine 2 tablespoons oil, lemon
  • juice and seasonings; add the chicken. Seal and turn to coat;
  • refrigerate for 1-4 hours.
  • In a large skillet, saute peppers and onions in remaining oil until
  • crisp-tender. Remove and keep warm.
© Taste of Home 2013

2 of 2

Chicken Fajitas (continued)

Directions (continued)

  • Discard marinade. In the same skillet, cook chicken over medium-high
  • heat for 5-6 minutes or until no longer pink. Return pepper mixture
  • to pan; heat through.
  • Spoon filling down the center of tortillas; fold in half. Serve with
  • cheese, taco sauce, salsa, guacamole and sour cream. Yield: 6
  • servings.
Nutrition Facts: 1 serving (1 each) equals 369 calories, 15 g fat (2 g saturated fat), 63 mg cholesterol, 689 mg sodium, 30 g carbohydrate, 1 g fiber, 28 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013