Flavorful Chicken Fajitas Recipe

5 212 229
Flavorful Chicken Fajitas Recipe
Flavorful Chicken Fajitas Recipe photo by Taste of Home
Publisher Photo

Flavorful Chicken Fajitas Recipe

Read Reviews
5 212 229
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
    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!"

    MY REVIEW
    srsexton User ID: 3062488 270343
    Reviewed Aug. 4, 2017

    "easy and Delicious!!! I can fix side dishes while this is baking. Awesome!!!"

    MY REVIEW
    Kdorfman User ID: 7269420 270309
    Reviewed Aug. 3, 2017

    "Very good! Not salty and very good flavor. Everybody loved it. I put everything into the electric skillet and marinaded the chicken over night."

    MY REVIEW
    Michael User ID: 9228922 270056
    Reviewed Jul. 27, 2017

    "I just cooked this recipe to a tee for my Cuban family and everybody loved it. I doubled the portions of everything to make more for a big group of people and made a cilantro salsa to top it off with that just put the final touch on this restaurant quality recipe! The only thing different was I let the chicken marinate overnight which was a good choice because the flavors infused into the chicken and I splashed lemon juice all over the final product to get it extra zest plus it just looks cool and like I know what I'm doing. I don't. I'm just good at following directions :) Absolutely delicious! This is now my go to fajita recipe!!"

    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! ??"

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