Description

This chicken fajitas recipe will undoubtedly become a staple in my weeknight dinner rotation. The marinated chicken in these popular wraps is delicious. The fajitas come together quickly and are always a hit!

Ingredients

Scale

4 tbsp. canola oil, divided
2 teaspoons lemon juice
1 1/2 tsp. seasoned salt
1 teaspoon dried oregano
1 1/2 teaspoon cumin powder
1 tsp. garlic powder
a half teaspoon chili powder
a half teaspoon paprika
Optional: 1/2 teaspoon crushed red pepper flakes
1 1/2 pounds boneless, skinless chicken breasts, thinly sliced
1/2 medium julienned sweet red pepper
1/2 medium julienned green pepper
4 thinly sliced green onions
1/2 cup finely chopped onion
6 warmed flour tortillas (8 inches)

Instructions

Combine 2 tablespoons oil, lemon juice, and seasonings in a large mixing bowl; add the chicken. Cover and turn to coat. Refrigerate for 1-4 hours before serving.
Sauté peppers and onions in remaining oil in a large cast-iron or other heavy skillet until crisp-tender. Take out and keep warm.
Drain the chicken, reserving the marinade. Cook the chicken in the same skillet over medium-high heat until no longer pink, 5-6 minutes. Return the pepper mixture to the pan and heat through.
Filling should be spooned down the center of the tortillas; fold in half. Fold in half and top with desired toppings.

Notes

Fajitas are incredibly adaptable and versatile! Use chicken tenders to cut down on prep time. They are slightly larger than chicken breast strips, so make sure to allow enough time for them to cook through. Replace the chicken with steak, tofu, or even portobello mushrooms. Alternatively, omit the protein and increase the vegetables.

Category: Beef
Method: Steak
Cuisine: American

Nutrition

Serving Size: 6 servings
Calories: 369kcal
Sugar: 2g
Sodium: 689mg
Fat: 15g
Saturated Fat: 2g
Carbohydrates: 30g
Fiber: 1g
Protein: 28g
Cholesterol: 63mg

Keywords: Chicken fajitas recipe, chicken fajitas, chicken recipe, steak recipe, chicken fajita steak recipe