Flavorful Chicken Fajitas

Name: Flavorful Chicken Fajitas
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings.
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, optional

This flavorful recipe is definitely on my weeknight dinner rotation. The chicken fajita marinade in these popular wraps is mouthwatering. They go together in a snap and always get raves! —Julie Sterchi, Campbellsville, Kentucky

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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, optional

Directions

In a large bowl, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Turn to coat; cover. Refrigerate for 1-4 hours.
In a large skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm.
Drain chicken, discarding 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 toppings as desired.

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.

Nutrition Facts

1 fajita: 369 calories, 15g fat (2g saturated fat), 63mg cholesterol, 689mg sodium, 30g carbohydrate (2g sugars, 1g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 fat.

Originally published as Chicken Fajitas in Taste of Home August/September 2000

Reviews

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Average Rating:

Emily

Mar 14, 2019

So easy and so tasty! I only marinaded the chicken for about 20 minutes (I was in a hurry) and it was still very flavorful. This will definitely become a staple for me.
Cheryl

Mar 12, 2019

Really liked this fajita recipe!! Even the hubby liked it!!!
mamoonis

Feb 28, 2019

Family really liked these, but I'm not a fajita fan, so it only gets four stars.
Rebecca

Feb 20, 2019

I used lime juice instead of lemon juice and added cilantro on top. These are delicious and now on our general rotation. YUM. YUM YUM.
Pamm

Feb 16, 2019

So good and very easy to make. All I added was a couple of splashes of hot sauce.
Joyce

Feb 7, 2019

I've made this twice and it is very flavorfully. Perfect amount of heat as is, for someone who likes spicy/hot but tongue can't handle too much. If you enjoy a good chicken fajita you should try.
Eileen

Jan 31, 2019

To Cynthia below who cannot eat cooked bell pepper, Maybe some chopped pimentos?? They have that peppery taste (actually in cherry pepper family) but you can try the chopped ones in a jar. Just a thought and suggestion. Have not tried this recipe yet, but plan on within next week, recipe sound great.
dmkinsey

Jan 31, 2019

Made this tonight exactly as directed. It was good! I'll probably make this again.
shetryed2

Jan 29, 2019

Just made these tonight. Made exactly as instructed except I didn’t have oregano, just Italian seasoning mix so I used that. They were excellent. My husband said Yum! After first nite and proceeded to inhale 3 of them. Definitely a make again and again
Cynthia

Jan 29, 2019

I have a question. For whatever reasons, I can no longer tolerate cooked bell peppers. Raw are fine, cooked make me very sick--it's not pretty. There are so many recipes I make that are enhanced by bell peppers....anyone know of anything that makes a decent substitute and adds flavor to the recipe? Some things (like fajitas) I can keep things separated as I make them but others have to be all mixed together so cannot do. All suggestions very much appreciated.