Grilled Chicken Fajita Stir-Fry

Prep 40 min
Total 40 min
Servings 8

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.

By Betty Crocker Kitchens

Updated June 8, 2010

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

Steps

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.

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.

Nutrition Facts

Serving Size: 1 Fajita

Calories: 200
Calories from Fat: 60

% Daily Value

Total Fat: 7g; 11%
Saturated Fat 1 1/2g 7% Trans Fat 0g
Cholesterol: 35mg; 11%
Sodium: 190mg; 8%
Potassium: 360mg; 10%
Total Carbohydrate: 20g; 7%
Dietary Fiber 3g 11% Sugars 4g
Protein: 16g

% Daily Value*:

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