Directions:
- In a small bowl, combine the first five ingredients; set aside. Place the chicken in a large resealable plastic bag; add salad dressing. Seal bag and turn to coat; refrigerate for 15 minutes. Drain and discard marinade.
- In a large skillet, saute onion in oil for 3 minutes or until crisp-tender; remove and set aside. In the same skillet, saute chicken until no longer pink. Return onion to the pan; cook and stir until onion is tender.
- Spoon chicken mixture onto tortillas. Top with the tomato mixture, cheese, lettuce and sour cream; fold in sides. Yield: 4 fajitas.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 267.01 Kcal (1118 kJ) | ||
| Calories from fat | 123.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.69g | 21% | |
|---|---|---|---|
| Cholesterol | 34.63mg | 12% | |
| Sodium | 383.13mg | 16% | |
| Potassium | 320.43mg | 7% | |
| Total Carbs | 21.89g | 7% | |
| Sugars | 2.69g | 11% | |
| Dietary Fiber | 1.66g | 7% | |
| Protein | 14.72g | 29% | |
| Vitamin C | 5.7mg | 9% | |
| Iron | 1.2mg | 6% | |
| Calcium | 24.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 159.5 Kcal (668 kJ) | ||
| Calories from fat | 73.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.18g | 21% | |
|---|---|---|---|
| Cholesterol | 20.69mg | 12% | |
| Sodium | 228.87mg | 16% | |
| Potassium | 191.42mg | 7% | |
| Total Carbs | 13.08g | 7% | |
| Sugars | 1.61g | 11% | |
| Dietary Fiber | 0.99g | 7% | |
| Protein | 8.79g | 29% | |
| Vitamin C | 3.4mg | 9% | |
| Iron | 0.7mg | 6% | |
| Calcium | 14.4mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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