Flavorful Chicken Fajitas Recipe

5 219 235
Flavorful Chicken Fajitas Recipe
Flavorful Chicken Fajitas Recipe photo by Taste of Home
Publisher Photo

Flavorful Chicken Fajitas Recipe

Read Reviews
5 219 235
Publisher Photo
The marinated chicken in these popular wraps is mouthwatering. They go together in a snap and always get raves! —Julie Sterchi, Jackson, Missouri
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + marinating Cook: 5 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + marinating Cook: 5 min.

Ingredients

  • 4 tablespoons canola oil, divided
  • 2 tablespoons lemon juice
  • 1-1/2 teaspoons seasoned salt
  • 1-1/2 teaspoons dried oregano
  • 1-1/2 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon crushed red pepper flakes, optional
  • 1-1/2 pounds boneless skinless chicken breast, cut into thin strips
  • 1/2 medium sweet red pepper, julienned
  • 1/2 medium green pepper, julienned
  • 4 green onions, thinly sliced
  • 1/2 cup chopped onion
  • 6 flour tortillas (8 inches), warmed
  • Shredded cheddar cheese, taco sauce, salsa, guacamole and sour cream

Directions

In a large resealable plastic bag, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Seal and turn to coat; refrigerate for 1-4 hours.
In a large skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm.
Discard marinade. In the same skillet, cook chicken over medium-high heat for 5-6 minutes or until no longer pink. Return pepper mixture to pan; heat through.
Spoon filling down the center of tortillas; fold in half. Serve with cheese, taco sauce, salsa, guacamole and sour cream. Yield: 6 servings.

Test Kitchen Tips
  • To save on prep time, use chicken tenders. They are a tad larger than chicken breast strips, so be sure to add enough time to cook them through.
  • Oregano is used frequently in Latin American cuisine. Mexican oregano has a more citrusy, peppery bite but is similar in flavor to the sweeter Mediterranean oregano. Either works.
  • Originally published as Chicken Fajitas in Taste of Home August/September 2000, p8

    Nutritional Facts

    1 each: 369 calories, 15g fat (2g saturated fat), 63mg cholesterol, 689mg sodium, 30g carbohydrate (2g sugars, 1g fiber), 28g protein.

    • 4 tablespoons canola oil, divided
    • 2 tablespoons lemon juice
    • 1-1/2 teaspoons seasoned salt
    • 1-1/2 teaspoons dried oregano
    • 1-1/2 teaspoons ground cumin
    • 1 teaspoon garlic powder
    • 1/2 teaspoon chili powder
    • 1/2 teaspoon paprika
    • 1/2 teaspoon crushed red pepper flakes, optional
    • 1-1/2 pounds boneless skinless chicken breast, cut into thin strips
    • 1/2 medium sweet red pepper, julienned
    • 1/2 medium green pepper, julienned
    • 4 green onions, thinly sliced
    • 1/2 cup chopped onion
    • 6 flour tortillas (8 inches), warmed
    • Shredded cheddar cheese, taco sauce, salsa, guacamole and sour cream
    1. In a large resealable plastic bag, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Seal and turn to coat; refrigerate for 1-4 hours.
    2. In a large skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm.
    3. Discard marinade. In the same skillet, cook chicken over medium-high heat for 5-6 minutes or until no longer pink. Return pepper mixture to pan; heat through.
    4. Spoon filling down the center of tortillas; fold in half. Serve with cheese, taco sauce, salsa, guacamole and sour cream. Yield: 6 servings.

    Test Kitchen Tips
  • To save on prep time, use chicken tenders. They are a tad larger than chicken breast strips, so be sure to add enough time to cook them through.
  • Oregano is used frequently in Latin American cuisine. Mexican oregano has a more citrusy, peppery bite but is similar in flavor to the sweeter Mediterranean oregano. Either works.
  • Originally published as Chicken Fajitas in Taste of Home August/September 2000, p8

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    Reviews forFlavorful Chicken Fajitas

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    MY REVIEW
    rharkless User ID: 1200027 276158
    Reviewed Oct. 11, 2017

    "These were great! I doubled the recipe and good thing, too. I made three changes: halved the cumin, cooked the chicken along with the marinade (would have been impossible to separate anyway), and added extra salt. I did include the crushed reds, as recommended. We didn’t even eat them on tortillas (saving carbs) and they were still great!"

    MY REVIEW
    pstephens10 User ID: 8585383 274923
    Reviewed Oct. 5, 2017

    "Had this tonight and the chicken was so tender and flavorful! Hubby and son loved this saying it's restaurant quality! A repeater for sure"

    MY REVIEW
    Tracy User ID: 9250612 273093
    Reviewed Sep. 16, 2017

    "Fantastic!"

    MY REVIEW
    Jeri User ID: 9247743 272999
    Reviewed Sep. 13, 2017

    "This is a fab recipe! I make the seasoning in large quantity and use 2 tabs of it every time I make it, that way it saves a lot of time."

    MY REVIEW
    Cuzincuzin User ID: 7930437 272879
    Reviewed Sep. 10, 2017

    "Very Good Mexican Flavored Fajitas... Hubby, Son & Grandbaby LOVED them.. Next time I'll add Black Beans per hubby's request... I did Saute chicken in a Tab. Spoon of Butter & used Veg. Oil for marinade as well... Will Defiantly be making again"

    MY REVIEW
    Matt User ID: 9239841 272385
    Reviewed Aug. 29, 2017

    "This will be my third time making this dish via this recipe, it is simple and delicious! Took me about 15 mins to find this recipe after sifting through a bunch of different site recommendations, but only this one would do. I added 2 large garlic cloves and substituted peanut oil for canola, but only on my third attempt, and as it is still marinating, I can only highly suggest the recipe to a T, but that isn't a bad thing; this recipe is delicious on it's own! (Approved by my fiance and two children (8&10yrs old)"

    MY REVIEW
    evl User ID: 110154 272108
    Reviewed Aug. 23, 2017

    "Best fajita recipe ever! My husband, who doesn't like "too many vegetables" in his dinner, gobbled these up. I usually double the recipe; it reheats just fine."

    MY REVIEW
    Ashley User ID: 9234073 271682
    Reviewed Aug. 13, 2017

    "This is the best fajita recipe I've found yet. I prefer to sub lime juice in place of lemon juice, and I let the chicken marinate for a couple of hours. Also, I dump the chicken plus marinade into the skillet, without discarding the sauce. I love the inclusion of green onions in this recipe. I usually serve it with homemade guacamole. Everyone wants seconds!"

    MY REVIEW
    Mike Tina User ID: 9233843 271649
    Reviewed Aug. 12, 2017

    "I made these last night and they were really good! I chopped my chicken into chunks instead of strips so they are easier to eat. I will make them again soon! I made enough for leftovers for salads this week!"

    MY REVIEW
    dschultz01 User ID: 1076910 270358
    Reviewed Aug. 4, 2017

    "Excellent! quick and easy to make!"

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