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Marinated Chicken Fajitas

For zippy meal, give Eleanor Martens' stir-fry idea a try. "It's quick and easy," she confirms from Rosenort, Manitoba.
  • Total Time
    Prep: 15 min. + marinating Bake: 15 min.
  • Makes
    6 servings

Ingredients

  • 1/3 cup lemon juice
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon canola oil
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 3/4 pound boneless skinless chicken breast, cut into 1/4-inch strips
  • 1 each medium green , sweet red and yellow pepper, cut into 1/2-inch strips
  • 2 small onions, cut into 1/2-inch strips
  • 12 flour tortillas (8 inches), warmed
  • 6 tablespoons reduced-fat sour cream
  • 6 tablespoons salsa

Directions

  • In a bowl, combine the first seven ingredients; set aside 2 tablespoons. Pour remaining marinade into a large resealable plastic bag. Add chicken, peppers and onions. Seal bag and turn to coat; refrigerate for 2 hours, turning occasionally.
  • Drain and discard marinade. In a nonstick skillet or wok, stir-fry chicken and vegetables in reserved marinade for 3-4 minutes or until chicken juices run clear. Spoon onto tortillas. Top with sour cream and salsa. Roll up.

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