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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I've tried several variations of this recipe, choosing chicken for a lighter fare and just the perfect blend of spices. I've prepared it for many themed dinners with friends, and everyone raves about these fajitas. Ingredients:
6 tablespoons lemon juice |
1/4 cup lime juice |
2 tablespoons minced fresh cilantro |
1 tablespoon olive oil |
1 teaspoon sugar |
1/2 teaspoon garlic powder |
1/2 teaspoon ground cumin |
1 pound boneless skinless chicken breasts, cut into strips |
1 each medium green, sweet red and yellow peppers, julienned |
1 large red onion, halved and thinly sliced |
4 flour tortillas (8 inches), warmed |
1/2 cup shredded lettuce |
1/4 cup sliced ripe olives |
1/4 cup shredded reduced-fat cheddar cheese |
Directions:
1. In a small bowl, combine the first seven ingredients. Divide marinade equally between two large resealable plastic bags; add the chicken to one bag. Add peppers and onion to remaining bag. Seal bags and turn to coat; refrigerate for several hours or overnight.
2. Drain chicken and vegetables; discard marinade. In a large nonstick skillet coated with cooking spray, cook and stir chicken over medium heat for 3 minutes. Add vegetables; cook 3-5 minutes longer or until chicken is no longer pink and vegetables are crisp-tender.
3. Spoon filling onto tortillas; top with lettuce, olives and cheese. Roll up. Yield: 4 servings.
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