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Stir-Fried Chicken Fajitas

 Stir-Fried Chicken Fajitas
I developed this recipe one evening when I was hungry for fajitas but didn't want to light the charcoal grill! That makes the preparation a little different from traditional chicken fajitas...but our family likes these better.
4 ServingsPrep: 20 min. + marinating Cook: 10 min.


  • 4 boneless skinned chicken breast halves cut in thin strips
  • 3/4 cup bottled Italian dressing
  • 1 small mild onion, sliced, separated into rings
  • 1 small green pepper, sliced in strips
  • 1 small red pepper, sliced in strips
  • 1 small yellow pepper, sliced in strips
  • 1 cup sliced fresh mushrooms
  • 1/2 teaspoon garlic salt
  • 2 tablespoons fresh lemon or lime juice
  • Salt to taste
  • Black pepper to taste
  • Flour tortillas
  • Picante sauce
  • Sour cream


  • In heavy plastic bag, combine chicken strips and dressing;
  • refrigerate several hours or overnight, turning bag occasionally.
  • Drain.
  • Heat a large nonstick skillet over medium high heat; stir-fry chicken
  • strips and onions for 2 minutes. Add pepper strips and mushrooms;
  • cook and stir until chicken is done and peppers are tender-crisp.
  • Season with garlic salt, lemon juice and salt and pepper as desired.
  • Serve in warm tortillas. Top with picante sauce and sour cream.
  • Yield: 4 servings.

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Stir-Fried Chicken Fajitas (continued)

Nutritional Facts:Diabetic Exchanges: One serving equals 3 protein, 1 vegetable, 1 bread; also, 326 calories, 694 mg sodium, 78 mg cholesterol, 21 gm carbohydrate, 29 gm protein, 14 gm fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.