3-Step Chicken Fajitas
This speedy recipe delivers flavourful chicken fajitas in three simple stages. Chicken strips are cooked with a blend of cumin, chilli, and black pepper, then combined with sauteed peppers and onions. The mixture is wrapped in warm flour tortillas and finished with cheddar cheese, sour cream, and salsa. It is a versatile dish where the chicken can be swapped for other proteins or mushrooms. The entire process takes only 28 minutes to complete.
Ingredients
- 3 teaspoons cooking oil (any type)
- 1 (10 ounce) bag frozen peppers and onions
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon ground black pepper
- 1 lb boneless skinless chicken breast, cut into 1-inch strips
- 1 tablespoon lime juice
- 4 (8 inch) flour tortillas
- 4 tablespoons cheddar cheese, shredded
- 4 tablespoons sour cream
- 4 tablespoons salsa
Method
- Warm 2 teaspoons of oil in a large nonstick skillet. Add the frozen peppers and onions along with the salt, cumin, chilli powder, and black pepper. Cook for 10 minutes until the vegetables are soft, then transfer them from the pan.
- Pour 1 teaspoon of oil into the same skillet. Place the chicken strips in the pan and cook for 5 minutes, stirring often, until fully cooked. Put the vegetable mix back into the skillet with the chicken. Add the lime juice and continue cooking until everything is hot. Warm the tortillas as directed on their packaging.
- Spoon about 1 cup of the chicken and vegetable filling onto the middle of each tortilla. Top each one with 1 tablespoon of shredded cheddar, 1 tablespoon of sour cream, and 1 tablespoon of salsa. Fold the tortillas to enclose the filling and serve immediately.
- *SPECIAL NOTE: Frozen mix can be substituted with 2 cups sliced green bell peppers and 2 cups sliced onion.
Nutrition (per serving)
Sodium969300 mg
Recipe details
CategoryChicken Breast
Cuisinemexican
AuthorMusic Heather
