Chicken Fajitas Recipe
Chicken Fajitas Recipe photo by Taste of Home
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Chicken Fajitas Recipe

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With these colorful fajitas, it's easy to bring a taste of Mexico to your dinner table! The fresh flavor of the grilled meat and peppers appeals to everyone.
TOTAL TIME: Prep: 15 min. + marinating Grill: 15 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. + marinating Grill: 15 min.
MAKES: 6 servings


  • 2 tablespoons white wine vinegar
  • 2 tablespoons fresh lime juice
  • 1 tablespoon vegetable oil
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon chopped onion
  • 1 garlic clove, minced
  • 1/2 teaspoon salt, optional
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground cumin
  • 1 pound boneless skinless chicken breasts
  • Vegetable oil
  • 1 medium green pepper, halved and seeded
  • 1 medium sweet red pepper, halved and seeded
  • 1 medium sweet onion, sliced
  • 6 flour tortillas (8 inches)
  • Salsa
  • Guacamole, sour cream and shredded cheddar cheese, optional

Nutritional Facts

1 each: 211 calories, 5g fat (0 saturated fat), 65mg cholesterol, 142mg sodium, 15g carbohydrate (0 sugars, 0 fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 1 starch.


  1. In a large resealable plastic bag, combine the vinegar, lime juice, oil, Worcestershire sauce, onion, garlic, salt if desired, oregano and cumin. Add chicken. Seal and refrigerate for at least 4 hours.
  2. Discard marinade. Lightly oil vegetables. Grill vegetables and chicken, uncovered, over medium heat for 12-15 minutes or until vegetables begin to soften and chicken juices run clear.
  3. Meanwhile, warm tortillas according to package directions. Quickly slice chicken and peppers into strips and separate onion slices into rings. Spoon chicken and vegetables down the center of tortillas; fold in sides. Garnish as desired with salsa, guacamole, sour cream and cheese. Yield: 6 servings.
Originally published as Chicken Fajitas in Country Chicken Cookbook 1995, p92

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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PageRD User ID: 5881442 247363
Reviewed Apr. 22, 2016

"This was a big hit! Tender and delicious chicken, even though I only marinated for an hour. I love lime, so I added a few squeezes to the finished product before serving. This will definitely go on the dinner rotation."

chinadoll2008 User ID: 1574460 215093
Reviewed Dec. 16, 2014

"Delicious & flavorful! Just as good as any restaurant but in the comfort of my own home! Will make again!"

Xena7751 User ID: 5742608 43378
Reviewed Jul. 5, 2014

"These are some of the best fajitas I have ever had even in restaurants. I cooked it on the grill and it was sooooo good."

grammadebby User ID: 1015752 39977
Reviewed Nov. 12, 2011

"My family loves this recipe! The flavors are wonderful. I cut the chicken into strips; instead of cooking on the grill, stir fried chicken, then added pre-cut vegetables to pan. I didn't drain the marinade sauce enough before cooking. There was a lot of sauce in the mix and it made the fajitas a little soggy. It was good anyway, but I think it would be easier to handle if it was not dripping. No one complained, just my own observation. I will try again soon, still plan to stir fry, but will drain better next time."

scorpion9 User ID: 1944393 15908
Reviewed Jun. 2, 2011

"even though i only had 30 min to marinade the chicken it still turned out really yummy!"

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