Taste of Home
Flavorful Chicken Fajitas
TOTAL TIME: Prep: 20 min. + marinating Cook: 10 min.
YIELD: 6 servings.
This chicken fajitas recipe is definitely on my weeknight dinner rotation. The marinated chicken in these popular wraps is mouthwatering. The fajitas go together in a snap and always get raves! —Julie Sterchi, Campbellsville, Kentucky
Ingredients
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4 tablespoons canola oil, divided
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2 tablespoons lemon juice
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1-1/2 teaspoons seasoned salt
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1-1/2 teaspoons dried oregano
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1-1/2 teaspoons ground cumin
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1 teaspoon garlic powder
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1/2 teaspoon chili powder
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1/2 teaspoon paprika
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1/2 teaspoon crushed red pepper flakes, optional
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1-1/2 pounds boneless skinless chicken breasts, cut into thin strips
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1/2 medium sweet red pepper, julienned
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1/2 medium green pepper, julienned
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4 green onions, thinly sliced
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1/2 cup chopped onion
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6 flour tortillas (8 inches), warmed
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Optional: Shredded cheddar cheese, taco sauce, salsa, guacamole, sliced red onions and sour cream
Directions
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1.
In a large bowl, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Turn to coat; cover. Refrigerate for 1-4 hours.
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2.
In a large cast-iron or other heavy skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm.
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3.
Drain chicken, discarding marinade. In the same skillet, cook chicken over medium-high heat until no longer pink, 5-6 minutes. Return pepper mixture to pan; heat through.
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4.
Spoon filling down the center of tortillas; fold in half. Add toppings as desired, fold in half.
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.
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