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

Flavorful Chicken Fajitas Recipe

Publisher Photo
The marinated chicken in these popular wraps is mouthwatering. They go together in a snap and always get raves! —Julie Sterchi, Jackson, Missouri
TOTAL TIME: Prep: 20 min. + marinating Cook: 5 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. + marinating Cook: 5 min.
MAKES: 6 servings

Ingredients

  • 4 tablespoons canola oil, divided
  • 2 tablespoons lemon juice
  • 1-1/2 teaspoons seasoned salt
  • 1-1/2 teaspoons dried oregano
  • 1-1/2 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon crushed red pepper flakes, optional
  • 1-1/2 pounds boneless skinless chicken breast, cut into thin strips
  • 1/2 medium sweet red pepper, julienned
  • 1/2 medium green pepper, julienned
  • 4 green onions, thinly sliced
  • 1/2 cup chopped onion
  • 6 flour tortillas (8 inches), warmed
  • Shredded cheddar cheese, taco sauce, salsa, guacamole and sour cream

Nutritional Facts

1 serving (1 each) equals 369 calories, 15 g fat (2 g saturated fat), 63 mg cholesterol, 689 mg sodium, 30 g carbohydrate, 1 g fiber, 28 g protein.

Directions

  1. In a large resealable plastic bag, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Seal and turn to coat; refrigerate for 1-4 hours.
  2. In a large skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm.
  3. Discard marinade. In the same skillet, cook chicken over medium-high heat for 5-6 minutes or until no longer pink. Return pepper mixture to pan; heat through.
  4. Spoon filling down the center of tortillas; fold in half. Serve with cheese, taco sauce, salsa, guacamole and sour cream. Yield: 6 servings.
Originally published as Chicken Fajitas in Taste of Home August/September 2000, p8

Nutritional Facts

1 serving (1 each) equals 369 calories, 15 g fat (2 g saturated fat), 63 mg cholesterol, 689 mg sodium, 30 g carbohydrate, 1 g fiber, 28 g protein.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Flavorful Chicken Fajitas

AVERAGE RATING
   (120)
RATING DISTRIBUTION
5 Star
 (110)
4 Star
 (9)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 24, 2015

"These fajitas are delicious. Everyone at our fiesta loved them. Best fajita recipe out there"

MY REVIEW
Reviewed Jan. 13, 2015

"Hello I did this for dinner tonight it's was delicious"

MY REVIEW
Reviewed Jan. 13, 2015

"This was my first time making fajitas in a skillet since I'm so used to barbecuing everything on a grill outside, but alas winter has started so I needed to find a good recipe after wasting my time and food trying other ones. I found this recipe and decided to give it a shot. Everyone loved it including my 5 and 7 year old! Their's didn't have any peppers though ;P I did use lime juice instead of lemon because of what I read on the comments section and it was awesome. Also I added a jalapeno to give it a little more kick for my hubby. The only thing I would do different would be to only use half the serving amount of oregano lol but that is just a preference. This recipe will be used again and again in my home :)"

MY REVIEW
Reviewed Jan. 11, 2015

"These were really very good and so easy! The only change I made was to add Emeril's Southwest Seasoning to taste to the veggies when saut?ing. Will make again. The combination of seasonings in the marinade tasted like fajitas without a prepackaged mix."

MY REVIEW
Reviewed Jan. 11, 2015

"Great basic recipe that is easily adaptable to one's specific tastes. Be warned not to marinate too long with this recipe, though. The citric acid will eventually "cook" the chicken (in fact, this is how ceviche is made). As for freezing the chicken--yes, it can be easier to cut partially frozen chicken. However, if you are having a hard time cutting unfrozen chicken, the culprit is most likely a dull knife. Of course, many of us freeze chicken, but keep in mind that the process of freezing any meat will degrade the meat at least somewhat. Given a choice, I would always choose "never been frozen" chicken, and I certainly wouldn't freeze it just to make cutting it easier."

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