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Citrus Chicken Fajitas

 Citrus Chicken Fajitas
I've tried several variations of this recipe, choosing chicken for a lighter fare and just the perfect blend of spices. I've prepared it for many "themed" dinners with friends, and everyone raves about these fajitas. —Debra Kapitan, Sacramento, California
4 ServingsPrep: 20 min. + marinating Cook: 15 min.


  • 6 tablespoons lemon juice
  • 1/4 cup lime juice
  • 2 tablespoons minced fresh cilantro
  • 1 tablespoon olive oil
  • 1 teaspoon sugar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1 pound boneless skinless chicken breasts, cut into strips
  • 1 each medium green, sweet red and yellow peppers, julienned
  • 1 large red onion, halved and thinly sliced
  • 4 flour tortillas (8 inches), warmed
  • 1/2 cup shredded lettuce
  • 1/4 cup sliced ripe olives
  • 1/4 cup shredded reduced-fat cheddar cheese


  • In a small bowl, combine the first seven ingredients. Divide marinade
  • equally between two large resealable plastic bags; add the chicken
  • to one bag. Add peppers and onion to remaining bag. Seal bags and
  • turn to coat; refrigerate for several hours or overnight.
  • Drain chicken and vegetables; discard marinade. In a large nonstick
  • skillet coated with cooking spray, cook and stir chicken over medium
  • heat for 3 minutes. Add vegetables; cook 3-5 minutes longer or until
  • chicken is no longer pink and vegetables are crisp-tender.
  • Spoon filling onto tortillas; top with lettuce, olives and cheese.

2 of 2

Citrus Chicken Fajitas (continued)

Directions (continued)

  • Roll up. Yield: 4 servings.
Nutritional Facts: 1 fajita equals 360 calories, 10 g fat (2 g saturated fat), 68 mg cholesterol, 426 mg sodium, 38 g carbohydrate, 3 g fiber, 31 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1-1/2 starch, 1 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.