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Grilled Chicken Fajita Stir-Fry

Give your picnic extra sizzle with chicken fajitas in the grill basket. Peppers, chilies and Old El Paso salsa lend mucho flavor to this low-fat main dish.

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( 28 Ratings)

28 Ratings

5 Stars 43%

4 Stars 21%

3 Stars 21%

2 Stars 11%

1 Stars

Member Reviews ( 5 )

95806dbe-9e6d-4105-8adc-1026f800ae96

Prep Time 40 min
Total Time 40 min
Servings 8

Ingredients

1/4: cup Old El Paso® Thick 'n Chunky salsa

2: teaspoons honey

2: teaspoons chopped (not drained) chipotle chilies in adobo sauce (from 7-oz can)

1/2: teaspoon chili powder

1: pound chicken breast tenders (not breaded)

1: medium green bell pepper, cut into 1-inch strips

1: medium red bell pepper, cut into 1-inch strips

1: medium onion, thinly sliced

8: flour tortillas (6 to 8 inch)

1: medium ripe avocado, pitted, peeled and sliced thinly

: Additional Old El Paso® Thick 'n Chunky salsa, if desired

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Directions

1 Heat coals or gas grill for direct heat. In large bowl, mix 1/4 cup salsa, the honey, chipotle chilies and chili powder. Add chicken, bell peppers and onion; toss to coat. Place mixture in grill basket (grill “wok”).
2 Cover and grill chicken and vegetables over medium heat 15 to 18 minutes, shaking basket or stirring mixture occasionally, until chicken is no longer pink in center and vegetables are crisp-tender.
3 Spoon mixture onto center of each tortilla; top with avocado and additional salsa. Roll tortillas around filling.

EXPERT TIPS

Expert Tips

Instead of using chicken breast tenders, you can slice boneless skinless chicken breasts into strips about 1/2 inch wide and 1 1/2 to 2 inches long.

Place a red onion ring around each filled tortilla to keep it from unrolling.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Fajita

Calories: 200
Calories from Fat: 60),

% Daily Value

Total Fat: 7g; 7%
(Saturated Fat 1 1/2g, 1 1/2% Trans Fat 0g 0% ),
Cholesterol: 35mg; 35%;
Sodium: 190mg; 190%;
Total Carbohydrate: 20g; 20%
(Dietary Fiber 3g 3% Sugars 4g 4% ),
Protein: 16g; 16%

% Daily Value*:

Vitamin A: 20%;
Vitamin C: 40%;
Calcium: 4%;
Iron: 10%;

Exchanges:

1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 5 Reviews View All

Posted 2/10/2011 10:07:17 PM REPORT ABUSE seattlemom said:

Rating:

Big thumbs up for this recipe. I doubled the recipe and cooked it all up in my electric skillet, and it turned out delicious! Next time I will tilt my skillet at an angle for a couple of minutes before serving to let it drain well, because it majorly dripped out the bottoms of our tortillas (although we didn't really care that much because it was so good).

This reply was: Helpful Inspiring

Posted 8/18/2010 9:16:58 AM REPORT ABUSE atott05 said:

Rating:

I made this last night and it is fantastic. I never thought I could make fajitas and if restaurant fajitas taste like this then I think I might try them more often. Thank you to the best dinner idea ever. I cooked mine in an electric skillet and I am sure it was just as good as the grill.

This reply was: Helpful Inspiring

Posted 8/15/2010 5:56:58 PM REPORT ABUSE gunnarbiker said:

Rating:

AWESOME and delicous!!!! I added some fresh cilantro to the final product and it brought out an extra dimension. The creaminess and coolness of the advacado with the warmth and spiciness of the fajita mixture is to die for!

This reply was: Helpful Inspiring