EASY CHICKEN FAJITAS
Need a simple, vibrant midweek meal the family will love? Put together these easy chicken fajitas and people can create their own masterpieces at the table
Provided by Member recipe by Steven Morris
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 14
Steps:
- Heat oven to 200C/180C fan/gas 6 and wrap 6 medium tortillas in foil.
- Mix 1 heaped tbsp smoked paprika, 1 tbsp ground coriander, a pinch of ground cumin, 2 crushed garlic cloves, 4 tbsp olive oil, the juice of 1 lime and 4-5 drops Tabasco together in a bowl with a big pinch each of salt and pepper.
- Stir 2 finely sliced chicken breasts, 1 finely sliced red onion, 1 sliced red pepper and 1 finely sliced red chilli, if using, into the marinade.
- Heat a griddle pan until smoking hot and add the chicken and marinade to the pan.
- Keep everything moving over a high heat for about 5 mins using tongs until you get a nice charred effect. If your griddle pan is small you may need to do this in two batches.
- To check the chicken is cooked, find the thickest part and tear in half - if any part is still raw cook until done.
- Put the tortillas in the oven to heat up and serve with the cooked chicken, a bag of mixed salad and one 230g tub of fresh salsa.
Nutrition Facts : Calories 723 calories, Fat 26 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 12 grams sugar, Fiber 11 grams fiber, Protein 39 grams protein, Sodium 2.48 milligram of sodium
CHICKEN FAJITA WRAP
For an on-the-go dish with a chipotle kick, treat yourself to this warm, spicy fajita wrap. Chicken, veggies and pepper Jack cheese? That's a wrap!
Provided by My Food and Family
Categories Home
Time 10m
Yield 1 serving
Number Of Ingredients 6
Steps:
- Cook and stir vegetables in medium nonstick skillet on medium-high heat 4 min. or until crisp-tender; spoon to one side of skillet.
- Add chicken to other side of skillet; cook 2 min. or until heated through, turning after 1 min.
- Spread tortilla with aioli; top with chicken, vegetables and cheese. Roll up.
Nutrition Facts : Calories 400, Fat 22 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 60 mg, Sodium 1010 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 23 g
SOUTHWESTERN CHICKEN FAJITA WRAPS
Make Mexican restaurant fare at home in about 30 minutes. Olé!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 8
Number Of Ingredients 13
Steps:
- In medium bowl, stir together corn, tomato, red pepper and salt; set aside.
- In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; sprinkle with cumin. Add onion; cook 5 minutes, stirring frequently.
- Add bell pepper; cook 5 to 7 minutes, stirring frequently, until chicken is no longer pink in center and bell pepper is crisp-tender.
- To assemble each wrap, spoon 3/4 cup chicken mixture down center of warm tortilla. Top with 1/4 cup corn mixture; sprinkle with 2 tablespoons cheese. Fold 2 sides of tortilla toward center; secure with toothpick. Serve with salsa and sour cream.
Nutrition Facts : Calories 320, Carbohydrate 32 g, Cholesterol 50 mg, Fiber 1 g, Protein 20 g, SaturatedFat 4 1/2 g, ServingSize 1 Wrap, Sodium 620 mg, Sugar 3 g, TransFat 1 g
FLAVORFUL CHICKEN FAJITAS
This chicken fajitas recipe is definitely on my weeknight dinner rotation. The marinated chicken in these popular wraps is mouthwatering. The fajitas go together in a snap and always get raves! -Julie Sterchi, Campbellsville, Kentucky
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Turn to coat; cover. Refrigerate for 1-4 hours. , In a large cast-iron or other heavy skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm. , Drain chicken, discarding marinade. In the same skillet, cook chicken over medium-high heat until no longer pink, 5-6 minutes. Return pepper mixture to pan; heat through. , Spoon filling down the center of tortillas; fold in half. Serve with toppings as desired.
Nutrition Facts : Calories 369 calories, Fat 15g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 689mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges
CHICKEN FAJITAS
This quick fajita recipe is a feast of flavours and colours - get stuck in!
Provided by Jamie Oliver
Categories Chicken Recipes Jamie's Ministry of Food Chicken Chicken breast Sandwiches & wraps
Time 25m
Yield 2
Number Of Ingredients 22
Steps:
- Put a griddle pan on a high heat.
- Halve, deseed and slice the pepper into thin strips, then peel, halve, and finely slice the onion. Slice the chicken lengthways into long strips, roughly the same size as the pepper strips.
- Put the peppers, onion, and chicken into a bowl with the paprika and cumin. Squeeze over the juice of half a lime, drizzle over 1 tablespoon of oil, season with a good pinch of black pepper and mix well. Put aside to marinate for 5 minutes or so while you make your salsa.
- For the salsa, finely chop the chilli, roughly chop the tomatoes and the coriander (stalks and all), then place in a clean bowl with a pinch of sea salt and black pepper. Squeeze over the juice of 1 lime, and stir in the coriander.
- Using tongs, place the pepper, onion, and chicken onto the griddle and cook for 6 to 8 minutes, or until the chicken is golden and cooked through. As the pan will be really hot, keep turning the pieces of chicken and vegetables over so they don't burn - you just want them to lightly chargrill to give you a lovely flavour.
- To make the guacamole, squeeze the cherry tomatoes onto a board, then finely chop with ½ -1 red chilli and a handful of coriander leaves, including the top part of the stalks.
- Halve and destone the avocado, then squeeze it over a board so the flesh comes out of the skin. Discard the skin. Squeeze over the lime juice and chop everything together until fine. Taste and adjust the flavours, if needed.
- Warm the tortillas in a microwave or warm, dry frying pan, then divide between serving plates. Squeeze the remaining lime juice over the sizzling pan.
- At the table, carefully help yourselves to the chicken and vegetables straight from the hot grill pan. Just be sure to put it down on top of something that won't burn, like a chopping board.
- Serve with bowls of natural yoghurt and guacamole, alongside the Cheddar, a grater, and the lovely fresh salsa.
Nutrition Facts : Calories 711 calories, Fat 31.8 g fat, SaturatedFat 10.7 g saturated fat, Protein 49.5 g protein, Carbohydrate 60.7 g carbohydrate, Sugar 22.7 g sugar, Sodium 2.4 g salt, Fiber 8.1 g fibre
HOMEMADE CHICKEN FAJITAS
Making homemade fajita seasoning is a lot easier than you might think, and you probably already have the ingredients in your spice cabinet. Simply combine a mixture of chili powder, cumin, paprika, cayenne pepper, garlic powder, salt, and black pepper, and voila, you're ready to make fajitas. Brighten up this dish with a mixture of red, orange, yellow, and green peppers. Top with your favorite garnishes. We use sour cream, pico de gallo, and guacamole.
Provided by Mark A. Sheeler
Categories World Cuisine Recipes Latin American Mexican
Time 5h35m
Yield 4
Number Of Ingredients 12
Steps:
- Whisk chili powder, paprika, salt, pepper, cayenne pepper, and garlic powder for fajita seasoning together in a small bowl.
- Trim chicken of any excess fat and place in a large, lidded bowl. Add 2 tablespoons olive oil and sprinkle with about 3/4 of the fajita seasoning. Toss, adding more oil if necessary, until coated. Poke chicken with a knife to allow penetration of seasoning and oil. Place the lid on the bowl and shake until chicken is thoroughly coated. Marinate in the refrigerator, shaking every couple of hours, for 4 to 6 hours.
- Remove the marinating bowl from the refrigerator and let sit on the counter until chicken is room temperature, about 1 hour.
- Preheat an outdoor grill for medium heat and lightly oil the grate. Preheat the oven to 350 degrees F (175 degrees C). Make 2 stacks of 4 tortillas, and wrap each one in aluminum foil.
- Heat remaining 2 tablespoons olive oil in a large skillet over medium heat. Add peppers and onion. Stir in remaining fajita seasoning and cook, stirring occasionally, until vegetables are soft, 8 to 10 minutes.
- While vegetables are cooking, place tortillas in the oven to warm. At the same time, grill chicken, turning halfway through, until no longer pink in the center and the juices run clear, 2 to 3 minutes per side.
- To assemble fajitas, fill warmed tortillas with chicken, peppers, and onions.
Nutrition Facts : Calories 560.4 calories, Carbohydrate 43.9 g, Cholesterol 96.9 mg, Fat 23.3 g, Fiber 5.3 g, Protein 42.4 g, SaturatedFat 4.4 g, Sodium 1099.1 mg, Sugar 6.3 g
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