Fresh Chicken Fajitas

Fresh Chicken Fajitas

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.

Prep Time

50

Minutes

Total Time

00

Minutes

Makes

8

fajitas;

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
  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.
Makes 8 fajitas; 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tip
Rather than using shredded lettuce, place a whole lettuce leaf on top of a warm tortilla and cover with the chicken and other vegetables.
Serving Suggestion
Condiments to serve with fajitas include guacamole, Old El Paso® Chopped Green Chilies, sour cream and/or shredded cheese.

Nutrition Information:

1 Serving (1/4 of Recipe)
  • Calories 495
    • (Calories from Fat 125),
  • Total Fat 14g
    • (Saturated Fat 3g,),
  • Cholesterol 70mg;
  • Sodium 1060mg;
  • Total Carbohydrate 64g
    • (Dietary Fiber 7g,
    • Sugars 11g),
  • Protein 35g;
Percent Daily Value*:
    Exchanges:
    • 2 1/2 Starch;
    • 1 Other Carbohydrate;
    • 1 Vegetable;
    • 3 1/2 Very Lean Meat;
    • 2 1/2 Fat;
    Carbohydrate Choices:
    • 4 ;
    *Percent Daily Values are based on a 2,000 calorie diet.