Asparagus Chicken Fajitas Recipe

5 2 3
Asparagus Chicken Fajitas Recipe
Asparagus Chicken Fajitas Recipe photo by Taste of Home
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Asparagus Chicken Fajitas Recipe

Read Reviews
5 2 3
Publisher Photo
"When my children visited their aunt, she served these colorful fajitas," writes Marlene Mohr from Cincinnati, Ohio. "They were so impressed, they brought the recipe home to me. It's a great way for them to eat vegetables.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. + marinating Cook: 15 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. + marinating Cook: 15 min.

Ingredients

  • 1 pound boneless skinless chicken breasts, cut into strips
  • 3/4 cup fat-free Italian salad dressing
  • 1 tablespoon canola oil
  • 1 pound fresh asparagus, trimmed and cut into 2-inch pieces
  • 1 medium sweet red pepper, julienned
  • 1 medium sweet yellow pepper, julienned
  • 1/2 cup fresh or frozen corn
  • 1/4 cup diced onion
  • 2 tablespoons lemon juice
  • 1/2 teaspoon garlic salt
  • 1/8 teaspoon pepper
  • 12 flour tortillas (6 inches), warmed

Directions

Place chicken in a large resealable plastic bag; add salad dressing. Seal bag and turn to coat; refrigerate for 4 hours, turning several times.
Drain and discard marinade. In a large nonstick skillet, saute chicken in oil for 3 minutes. Add the asparagus, peppers, corn and onion. Cook, uncovered for 7 minutes or until the chicken juices run clear and vegetables are crisp-tender, stirring occasionally. Stir in the lemon juice, garlic salt and pepper. Spoon 1/2 cup on each tortilla; fold in sides. Yield: 6 servings.
Originally published as Asparagus Chicken Fajitas in Quick Cooking March/April 2003, p36

Nutritional Facts

2 each: 350 calories, 6g fat (1g saturated fat), 45mg cholesterol, 715mg sodium, 46g carbohydrate (0 sugars, 5g fiber), 29g protein. Diabetic Exchanges: 3 starch, 2 lean meat.

  • 1 pound boneless skinless chicken breasts, cut into strips
  • 3/4 cup fat-free Italian salad dressing
  • 1 tablespoon canola oil
  • 1 pound fresh asparagus, trimmed and cut into 2-inch pieces
  • 1 medium sweet red pepper, julienned
  • 1 medium sweet yellow pepper, julienned
  • 1/2 cup fresh or frozen corn
  • 1/4 cup diced onion
  • 2 tablespoons lemon juice
  • 1/2 teaspoon garlic salt
  • 1/8 teaspoon pepper
  • 12 flour tortillas (6 inches), warmed
  1. Place chicken in a large resealable plastic bag; add salad dressing. Seal bag and turn to coat; refrigerate for 4 hours, turning several times.
  2. Drain and discard marinade. In a large nonstick skillet, saute chicken in oil for 3 minutes. Add the asparagus, peppers, corn and onion. Cook, uncovered for 7 minutes or until the chicken juices run clear and vegetables are crisp-tender, stirring occasionally. Stir in the lemon juice, garlic salt and pepper. Spoon 1/2 cup on each tortilla; fold in sides. Yield: 6 servings.
Originally published as Asparagus Chicken Fajitas in Quick Cooking March/April 2003, p36

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Reviews forAsparagus Chicken Fajitas

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MY REVIEW
Cook_aholic User ID: 797539 271463
Reviewed Aug. 7, 2017

"I thought this was a good recipe. easy to fix and very easy to change ingredients depending on what is in your frig at the time. An addition of Spanish Rice as a side as another reviewer mentions sounds great."

MY REVIEW
Flenner User ID: 2160342 85266
Reviewed Jun. 7, 2011

"Mild taste of Mexico for an early summer meal. Made for a nice serving of vegetables and I served it with Spanish rice."

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