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Chicken Fajitas

 Chicken Fajitas
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.
6 ServingsPrep: 15 min. + marinating Grill: 15 min.


  • 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


  • 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.
  • 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.
  • Meanwhile, warm tortillas according to package directions. Quickly

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Chicken Fajitas (continued)

Directions (continued)

  • 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.
Nutritional Facts:Diabetic Exchanges: One serving (prepared with low-fat tortillas and without added salt, guacamole, sour cream and cheese) equals 3 lean meat, 1 starch; also, 211 calories, 142 mg sodium, 65 mg cholesterol, 15 gm carbohydrate, 26 gm protein, 5 gm fat.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.