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Asparagus Chicken Fajitas

 Asparagus Chicken Fajitas
"When my children visited their aunt, she served these colorful fajitas," writes Marlene Mohr from Cincinnati, Ohio. "They were so impressed, they brought the recipe home to me. It's a great way for them to eat vegetables.
6 ServingsPrep: 10 min. + marinating Cook: 15 min.


  • 1 pound boneless skinless chicken breasts, cut into strips
  • 3/4 cup fat-free Italian salad dressing
  • 1 tablespoon canola oil
  • 1 pound fresh asparagus, trimmed and cut into 2-inch pieces
  • 1 medium sweet red pepper, julienned
  • 1 medium sweet yellow pepper, julienned
  • 1/2 cup fresh or frozen corn
  • 1/4 cup diced onion
  • 2 tablespoons lemon juice
  • 1/2 teaspoon garlic salt
  • 1/8 teaspoon pepper
  • 12 flour tortillas (6 inches), warmed


  • Place chicken in a large resealable plastic bag; add salad dressing.
  • Seal bag and turn to coat; refrigerate for 4 hours, turning several
  • times.
  • Drain and discard marinade. In a large nonstick skillet, saute
  • chicken in oil for 3 minutes. Add the asparagus, peppers, corn and
  • onion. Cook, uncovered for 7 minutes or until the chicken juices run
  • clear and vegetables are crisp-tender, stirring occasionally. Stir
  • in the lemon juice, garlic salt and pepper. Spoon 1/2 cup on each
  • tortilla; fold in sides. Yield: 6 servings.

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Asparagus Chicken Fajitas (continued)

Nutritional Facts: One serving (2 fajitas) equals 350 calories, 6 g fat (1 g saturated fat), 45 mg cholesterol, 715 mg sodium, 46 g carbohydrate, 5 g fiber, 29 g protein. Diabetic Exchanges: 3 starch, 2 lean meat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.