- 1.5 pounds Chicken Breastskinless, boneless
- 1 cup Cilantro - Freshchopped
- 2 tablespoons extra virgin Olive Oil
- 2 tablespoons juice from a Lime
- 2 cloves of Garlicminced
- 1/2 Jalapeño Chiliseeded and finely chopped
- 1 teaspoon Salt
- 1 Red Pepperseeded and cut into strips
- 1 Yellow Pepperseeded and cut into strips
- 1 Green Bell Pepperseeded and cut into strips
- 1 Onionpeeled and sliced vertically
- 10 whole wheat Flour TortillasLow-fat if you find
My recipe for Chicken Fajita is more about flavor and design. The taste is incredible and you can try different types of bell peppers to fit your taste. I love Mexican food, especially the wraps… Chicken Fajita is one of the best in this category.
Content on this page…
- Did you Know?
- About Mexican Chicken Fajita Tortillas recipe
- Health Benefits of Chicken Fajita Tortillas
- Can I eat Chicken Fajita Tortillas if I follow a weight-loss diet?
- Spicy Mexican Food. What defines the dish?
- Notes and Tips
- Recipe Instructions (Steps for Mexican Chicken Fajita Tortillas) ↓
In the fall, the market is filled with the red, green, and yellow peppers, as well as plenty of chilis, that give this wrap its heat. In my recipe for chicken fajita, a jalapeño pepper is used, though the seeds are removed because I don’t have the intent to make it too spicy. Chicken fajita is a simple and delicious meal. My recipe for this classic Mexican fajita is revamped for American taste buds, the juicy chicken is seasoned well, seared and cooked to achieve a perfect combination of ingredients, then tossed with different bell peppers (green, red and yellow bell pepper) and onions. The fresh lime juice finishes the flavor circle and the chicken fajita is ready. I like to use as many bell peppers I can for a more festive presentation. You can use all of one color pepper if you prefer, or even try other varieties of pepper such as fresh Anaheim chiles. The best thing about chicken fajita is that your imagination is the limit.
Chicken Fajita can be a healthy and nutritious choice depending on where you buy the ingredients and what toppings you choose. The main ingredient in my recipe is the bell pepper. Both hot and sweet peppers contain substances that have been shown to increase the body’s heat production and oxygen consumption for about 20 minutes after eating. It means your body is burning extra calories, which helps weight loss. The health benefits of chicken include its ability to provide a good supply of protein, essential vitamins, and minerals. It also aids in weight loss, regulating cholesterol and blood pressure. When it comes to lean protein, chicken is a very popular option as it does not contain a lot of fat, and this is great for this dish.
Many diets fail due to their unsustainability – if you’re always eating diet fare that you don’t enjoy, you won’t be able to stick to your plan long enough to see results. Finding ways to make tasty and healthy versions of foods, can help make your new diet a lifestyle change, which will ensure great long-term results. The fat in fajitas comes from several sources, including cheese, sour cream, cooking oil and meat, and as you can see, in this recipe I only use 2 tablespoons of extra virgin olive oil. This will make my recipe for Chicken Fajita great for weight-loss diets.
Most of the carbohydrates in other recipes for fajita come from tortilla wraps. Many tortilla wraps are very rich in carbohydrates, and white tortilla wraps contain refined grains that cause a spike in your blood sugar after eating. To reduce the carbohydrate content of your fajitas, try selecting low-calorie or low-fat wraps made from whole grains (as I used in my recipe). While these wraps still contain some carbohydrates, whole-grain wraps also contain dietary fiber, which will help fill you up and prevent overeating. Therefore, this recipe for chicken fajita can be added to your meal plan, no matter if you want to lose weight or simply have something tasty on the table.
While it’s a myth that every dish in Mexico is hotter than the devil, the country does have its fair share of fiery chilies and spicy dishes. If you aren’t prepared, it can be easy to feel as if you’ve been set on fire, mouth first. One of the basic ingredients in all parts of Mexico is Chile pepper. Many dishes in Mexico are defined by their sauces which are usually very spicy, rather than meat or vegetables. These dishes include entomatada (in tomato sauce), adobo or avocados, pipings, and moles. The best part about chicken Fajitas is the simplicity of preparation, full of flavor and fresh ingredients, and it’s up to you on what you want to put in them. Don’t want chicken? Try steak or shrimp! Want to prepare it for a Vegetarian lifestyle? Crank up the veggie portions or maybe add in some tofu, or tempeh! As long as you have an awesome fajita seasoning it’s going to come out great!
- Always marinate your meat. It really enhances the flavors of the proteins. Even a 10-minute soak in the seasoning works wonders. Before searing the meat in the skillet, be sure and dab off excess moisture with paper towels. That helps the chicken get that golden crust that makes fajitas so crave-worthy.
- Whether you’re cooking chicken fajitas on the grill or the stove-top, hitting the proper temp is essential for juicy and tender meat, with the right amount of char.
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Prepare the Ingredients and marinade
Cut the remaining fat from chicken breasts and place it in a sealable plastic bag or a container with a lid. In a small bowl, whisk together the cilantro, oil, lime juice, garlic, jalapeño, and salt, or blend in a food processor. Add this marinade to the chicken and refrigerate for 30 minutes. Meanwhile, finely chop the cilantro and jalapeno pepper, peel and slice vertically the peppers (cut into strips) and the onion, and mince the garlic.
Grill the chicken breasts
After the 30 minutes have passed, on a hot grill or in a frying pan lightly coated with olive oil, grill the chicken for 5 minutes, turning it once or twice. Let it cool, then cut into strips.
Mix them all
Grill the red, yellow, and green pepper strips and the yellow onion slices. In a medium bowl, combine the chicken with grilled peppers and onion. Warm whole wheat tortillas in the oven, or toast each one separately on a hot dry pan for 30 seconds per side.
Prepare the Tortillas
Place a portion of the chicken and vegetable mixture on each tortilla. Fold each side over partway so that the body of the wrap is about 3 inches in diameter. Starting from the bottom, fold the end up about 3 inches, and then turn, or wrap, it over and over until you are at the other edge.
Replace chicken with beef or pork for a different flavor. For a vegetarian option, replace chicken with shredded cheese.