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Easy Chicken Fajitas Recipe

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Here’s a simple recipe for a colorful wrapped sandwich that everybody enjoys. The chicken cooks up nice and tender, and the onion, tomato, cilantro and Italian dressing add a pleasant blend of flavors.

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4 Servings
Prep: 10 min. + marinating Cook: 15 min.

Ingredients

1 medium tomato, seeded and chopped
2 tablespoons chopped onion
2 tablespoons minced fresh cilantro
4-1/2 teaspoons Crisco® Pure Olive Oil
Dash salt
FAJITAS:
1/2 pound boneless skinless chicken breasts, cut into 1/4-inch strips
1/3 cup Italian salad dressing
1/2 cup sliced onion
1 tablespoon canola oil
4 flour tortillas (6 inches), warmed
Shredded Monterey Jack cheese, shredded lettuce and sour cream

Directions

In a small bowl, combine the first five ingredients; set aside. Place the chicken in a large resealable plastic bag; add salad dressing. Seal bag and turn to coat; refrigerate for 15 minutes. Drain and discard marinade.
In a large skillet, saute onion in oil for 3 minutes or until crisp-tender; remove and set aside. In the same skillet, saute chicken until no longer pink. Return onion to the pan; cook and stir until onion is tender.
Spoon chicken mixture onto tortillas. Top with the tomato mixture, cheese, lettuce and sour cream; fold in sides. Yield: 4 fajitas.

Easy Chicken Fajitas published in Country Woman March/April 2006, p51

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Reviews for Easy Chicken Fajitas (1)