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Marinated Chicken Fajitas

 Marinated Chicken Fajitas
For zippy meal, give Eleanor Martens' stir-fry idea a try. "It's quick and easy," she confirms from Rosenort, Manitoba.
6 ServingsPrep: 15 min. + marinating Bake: 15 min.


  • 1/3 cup lemon juice
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon canola oil
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 3/4 pound boneless skinless chicken breast, cut into 1/4-inch strips
  • 1 each medium green , sweet red and yellow pepper, cut into 1/2-inch strips
  • 2 small onions, cut into 1/2-inch strips
  • 12 flour tortillas (8 inches), warmed
  • 6 tablespoons reduced-fat sour cream
  • 6 tablespoons salsa


  • In a bowl, combine the first seven ingredients; set aside 2
  • tablespoons. Pour remaining marinade into a large resealable plastic
  • bag. Add chicken, peppers and onions. Seal bag and turn to coat;
  • refrigerate for 2 hours, turning occasionally.
  • Drain and discard marinade. In a nonstick skillet or wok, stir-fry
  • chicken and vegetables in reserved marinade for 3-4 minutes or until
  • chicken juices run clear. Spoon onto tortillas. Top with sour cream
  • and salsa. Roll up. Yield: 6 servings.

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Marinated Chicken Fajitas (continued)

Nutritional Facts: 2 fajitas equals 392 calories, 12 g fat (4 g saturated fat), 53 mg cholesterol, 477 mg sodium, 43 g carbohydrate, 6 g fiber, 30 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1-1/2 vegetable, 1-1/2 fat.
Wine: This recipe pairs well with a light white wine.: Taste of Home Special Offer: Enjoy this recipe with Seven Daughters White Blend CA, a crisp flavorful wine with hints of citrus. Buy now and get 6 bottles for $69.99. Order Now