Flavorful Chicken Fajitas Recipe

5 206 223
Flavorful Chicken Fajitas Recipe
Flavorful Chicken Fajitas Recipe photo by Taste of Home
Publisher Photo

Flavorful Chicken Fajitas Recipe

Read Reviews
5 206 223
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
    Elizabeth User ID: 9223835 269743
    Reviewed Jul. 20, 2017

    "Super tasty! I made a couple tweaks as I don't have a grill. Baked the chicken at 450 in the oven for 17 minutes (keeps the chicken juicy inside but cripsy out so you can kind of get that grill feeling). Also served with homemade guac. See my full version here: https://goo.gl/4rfasy"

    MY REVIEW
    pdilli User ID: 7452379 269520
    Reviewed Jul. 15, 2017

    "My husband and I really enjoyed these. I just used

    the regular onions and omitted the green onions."

    MY REVIEW
    Juanitaskid User ID: 6841906 269474
    Reviewed Jul. 14, 2017

    "My favorite chicken fajita recipe. Had this last night and for lunch today. Love it and so does my husband!"

    MY REVIEW
    WendyS33 User ID: 206993 269469
    Reviewed Jul. 14, 2017

    "I have made this recipe a few times now and it is definitely flavorful! I make it exactly to the recipe and always refrigerate it overnight. This recipe is a keeper! Thank you! ??"

    MY REVIEW
    Tanya User ID: 9212543 268988
    Reviewed Jul. 4, 2017

    "This recipe is awesome as is! My husband recommended broiling the chicken in our toaster oven to keep the meat tender, 10 minutes per side , and while cooking the vegetables in the pan. It came together very quickly and turned out great!"

    MY REVIEW
    Llpenka1 User ID: 8900336 268082
    Reviewed Jun. 18, 2017

    "This was so delicious and simple. We like things spicy so I also sprinkled in some hot sauce and as I was saut?ing the meat I also sprinkled a few drops of liquid smoke. Yummy!"

    MY REVIEW
    danielleylee User ID: 4484886 268040
    Reviewed Jun. 16, 2017

    "I made this for dinner tonight for company and it was a hit. It goes really well with rice and refried beans. Super easy. I also used olive oil instead of what the recipe initially called for. I will be keeping this recipe for sure."

    MY REVIEW
    gunslinger User ID: 544392 265702
    Reviewed May. 8, 2017

    "I love fajitas and this recipe did not fail me. Delicious blend of spices! My husband prefers shrimp so for his I used the same seasonings and just added frozen shrimp instead of chicken. He said they were great!"

    MY REVIEW
    Amy User ID: 9163122 265649
    Reviewed May. 7, 2017

    "Delish! The whole family raved, and the best part is it is such an easy meal to prepare. I had a cooled roasted chicken I needed to use, so I cut the breasts into thin slices. One family member cannot have seasoned salt so I used garlic salt instead and eliminated the garlic powder. I tossed the chicken with the marinade and let it sit for just a couple minutes while I sliced the peppers and onions. I saut?ed the peppers and onions in one pan and heated the chicken in another since some family members don't prefer the peppers. Such a winner meal!"

    MY REVIEW
    JeMAnov18 User ID: 7096094 265487
    Reviewed May. 3, 2017

    "I love this recipe. I use frozen peppers and onions which makes it quick. I also let them defrost and drain them so the dish is not watery. I consider this a quick meal. And so good."

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