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Easy Chicken Fajitas


  • 1 medium tomato, seeded and chopped
  • 2 tablespoons chopped onion
  • 2 tablespoons minced fresh cilantro
  • 4-1/2 teaspoons olive oil
  • Dash salt
  • 1/2 pound boneless skinless chicken breasts, cut into 1/4-inch strips
  • 1/3 cup Italian salad dressing
  • 1/2 cup sliced onion
  • 1 tablespoon canola oil
  • 4 flour tortillas (6 inches), warmed
  • Shredded Monterey Jack cheese, shredded lettuce and sour cream


  • 1. In a small bowl, combine the first five ingredients; set aside. Place the chicken in a large resealable plastic bag; add salad dressing. Seal bag and turn to coat; refrigerate for 15 minutes. Drain and discard marinade.
  • 2. In a large skillet, saute onion in oil for 3 minutes or until crisp-tender; remove and set aside. In the same skillet, saute chicken until no longer pink. Return onion to the pan; cook and stir until onion is tender.
  • 3. Spoon chicken mixture onto tortillas. Top with the tomato mixture, cheese, lettuce and sour cream; fold in sides.

Nutrition Facts

1 each: 173 calories, 12g fat (2g saturated fat), 31mg cholesterol, 169mg sodium, 4g carbohydrate (3g sugars, 1g fiber), 12g protein.


Average Rating: 3.5
  • Kris Countryman
    Apr 9, 2009

    I used leftover turkey that was already cooked; and just added it to warm with the onions. I did use some Italian dressing and this was really simple and so good.

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