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Recipe: Chicken fajitas

Serves 12

Dietitian Tip

It's easier to slice the chicken when it is still partially frozen rather than waiting until it's completely thawed.


  • 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 sweet bell pepper, slivered
  • Half a red sweet 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


Combine the first four ingredients in a large bowl. Add chicken slices and stir until chicken is well-coated. Marinate for 15 minutes.

Cook chicken in pan on grill or stovetop for 3 minutes, or until no longer pink. Stir in onions and peppers. Cook 3 to 5 minutes, or until done to your liking.

Divide mixture evenly among tortillas. Top each with 2 teaspoons salsa, 2 teaspoons sour cream and 2 teaspoons shredded cheese. Roll up and serve.

Nutritional Analysis (per serving)

Serving Size1 filled tortilla
Carbohydrate16 g
Cholesterol84 mg
Fiber10 g
Protein30 g
Sodium380 mg
Monounsaturated Fat1 g
Saturated Fat1 g
Total Fat4 g

Last updated: July 2nd, 2015

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