Chicken Fajitas

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Spanish PDF: 
Serving Size: 
1 tortilla with 2/3 cup filling
Cost Per Serving: 
  • 1 pound boneless, skinless chicken breast
  • 2 teaspoons chili powder
  • 2 teaspoons garlic powder
  • 1 1/2 tablespoons oil (canola or vegetable)
  • 1 red bell pepper (thinly sliced)
  • 1 green bell pepper (thinly sliced)
  • 1 medium onion (thinly sliced)
  • 6 whole wheat tortillas (8")

Optional Toppings:

  • 6 ounces low fat cheddar cheese, shredded
  • 1 cup tomato, chopped
  • Cilantro, chopped
  • Jalapeno, sliced
  1. Freeze chicken 30 minutes until firm and easier to cut. Cut chicken into 1/4" strips. Place in a single layer on a plate. Wash hands, knife, and cutting board. Sprinkle both sides of strips with chili and garlic powder.
  2. Add oil to a 12" skillet. Heat to medium high. Add chicken strips. Cook about 3-5 minutes, stirring frequently.
  3. Add bell peppers and onion. Stir and cook until vegetables are tender and chicken is no longer pink. (Heat chicken to at least 165°F).
  4. Scoop chicken mixture ( 2/3 cup each) onto tortillas. Top with your favorite toppings.
  5. Serve flat or rolled.
  • Use 1 can (15 ounces) black beans (drained and rinsed), beef or pork instead of chicken.
  • Use corn tortillas instead of whole wheat.
  • Heat cold tortillas to make them easier to fold. Cover tortillas with a moist paper towel and heat 30 seconds in microwave.
  • Wear plastic gloves to handle hot peppers. If you do not have gloves, wash hands with soap and water before touching your face, your cooking utensils, or another person.
  • 3 cups pepper = 2 medium peppers
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