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Chicken fajitas

Updated: 2024-12-19


Give this dish some heat. Add your favorite hot pepper along with the sweet peppers.


Serves 12
  • 1/4 cup lime juice
  • 1 or 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 3 pounds boneless, skinless chicken breasts, cut in 1/4-inch strips
  • 1 large onion, sliced
  • Half a green bell pepper, slivered
  • Half a red bell pepper, slivered
  • 12 low-fat, whole-wheat 8-inch tortillas
  • 1/2 cup salsa
  • 1/2 cup fat-free sour cream
  • 1/2 cup low-fat shredded cheddar cheese

In a large bowl, combine lime juice, garlic, chili powder and ground cumin. Add the chicken slices. Stir until the chicken is well coated. Marinate for 15 minutes.

In a pan on the grill or over medium-high heat on the stovetop, cook chicken for about 3 minutes, or until it's no longer pink.

Stir in the onions and peppers. Cook 3 to 5 minutes, or until the chicken and veggies are done to your liking.

Chicken is cooked safely when it reaches 165 degrees.

Divide the mixture evenly among the tortillas. Top each with 2 teaspoons of salsa, 2 teaspoons of sour cream and 2 teaspoons of shredded cheese.

Roll up the tortillas and serve.

Nutritional analysis per serving

Calories: 364

Total carbohydrate: 25 g

Cholesterol:

Dietary fiber:

Monounsaturated fat:

Protein: 30 g

Saturated fat:

Serving size: 1 filled tortilla

Sodium:

Total fat: 15.5 g