- 1/4 cup lime juice
- 1 garlic clove, minced
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 2 whole boneless skinless chicken breasts, cut into strips
- 1 medium onion, cut into thin wedges
- 1/2 medium sweet red pepper, cut into strips
- 1/2 medium yellow pepper, cut into strips
- 1/2 medium green pepper, cut into strips
- 1/2 cup salsa
- 12 flour tortillas (8 inches)
- 1-1/2 cups (6 ounces) shredded low-fat cheddar cheese
- In a small bowl, combine lime juice, garlic, chili powder and cumin. Add chicken; stir. Marinate for 15 minutes. In a nonstick skillet, cook onion, chicken and marinade for 3 minutes or until chicken is no longer pink. Add peppers; saute for 3 to 5 minutes or until crisp-tender. Stir in salsa. Divide mixture among tortillas; top with cheese. Roll up and serve. Yield: 6 servings.
Originally published as Chicken Fajitas in Taste of Home's Down-Home Diabetic Cookbook Annual 1995, p166
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed Sep. 21, 2008
These fajitas are fantastic! I have fixed them quite a few times now, and there are never any leftovers!