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Fresh Chicken Fajitas

 5 Ratings
2 Comments
  • Prep Time 50 min
  • Total Time 0 min
  • Servings 4
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No need to go out for delicious fajitas when you can make this spirited version, with lime-scented chicken and fresh and sautéed veggies wrapped in flour tortillas.

Ingredients

1/4
cup fresh lime juice
1/2
teaspoon salt
1/2
teaspoon ground oregano
1/2
teaspoon cumin
1
garlic clove, minced
1
lb. chicken tenders
1
tablespoon oil
2
medium onions, thinly sliced
2
medium red or green bell peppers, cut into thin bite-sized strips
8
(8-inch) flour tortillas
2
cups shredded or torn lettuce
1
cup cherry tomatoes, halved
1
cup Old El Paso™ Thick 'n Chunky salsa

Directions

  • 1 In medium nonmetal bowl, combine lime juice, salt, oregano, cumin and garlic; mix well. Add chicken tenders; stir to coat. Let stand 15 minutes.
  • 2 Meanwhile, heat oil in 12-inch skillet over medium-high heat until hot. Add onions and bell peppers; cook and stir until crisp-tender. Move vegetables to side of skillet.
  • 3 Remove chicken from marinade; add to skillet. Discard marinade. If necessary, add additional oil to skillet. Cook and stir about 8 minutes or until chicken is no longer pink in center.
  • 4 Meanwhile, heat oven to 350°F. Wrap tortillas in foil. Heat at 350°F. for 10 to 12 minutes or until warm.
  • 5 To serve, fill warm tortillas with chicken, onions, bell peppers, lettuce, tomatoes and salsa; fold over.

Expert Tips

Rather than using shredded lettuce, place a whole lettuce leaf on top of a warm tortilla and cover with the chicken and other vegetables.

Condiments to serve with fajitas include guacamole, Old El Paso® Chopped Green Chilies, sour cream and/or shredded cheese.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/4 of Recipe
Calories
495
Calories from Fat
125
% Daily Value
Total Fat
14g
22%
Saturated Fat
3g
15%
Cholesterol
70mg
23%
Sodium
1060mg
44%
Total Carbohydrate
64g
21%
Dietary Fiber
7g
28%
Sugars
11g
Protein
35g
% Daily Value*:
Vitamin A
88%
88%
Vitamin C
100%
100%
Calcium
16%
16%
Iron
30%
30%
Exchanges:
2 1/2 Starch; 1 Other Carbohydrate; 1 Vegetable; 3 1/2 Very Lean Meat; 2 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

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