Easy Chicken Fajitas Recipe

3.5 1 2
Easy Chicken Fajitas Recipe
Easy Chicken Fajitas Recipe photo by Taste of Home
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Easy Chicken Fajitas Recipe

Read Reviews
3.5 1 2
Publisher Photo
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.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. + marinating Cook: 15 min.
MAKES:
4 servings
TOTAL TIME:
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 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.
Originally published as Easy Chicken Fajitas in Country Woman March/April 2006, p51

Nutritional Facts

1 each: 173 calories, 12g fat (2g saturated fat), 31mg cholesterol, 169mg sodium, 4g carbohydrate (3g sugars, 1g fiber), 12g protein.

  • 1 medium tomato, seeded and chopped
  • 2 tablespoons chopped onion
  • 2 tablespoons minced fresh cilantro
  • 4-1/2 teaspoons 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
  1. 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.
  2. 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.
  3. Spoon chicken mixture onto tortillas. Top with the tomato mixture, cheese, lettuce and sour cream; fold in sides. Yield: 4 fajitas.
Originally published as Easy Chicken Fajitas in Country Woman March/April 2006, p51

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Kris Countryman User ID: 1858674 162863
Reviewed Apr. 9, 2009

"I used leftover turkey that was already cooked; and just added it to warm with the onions. I did use some Italian dressing and this was really simple and so good."

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