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These flavor-packed fajita wraps are stuffed with grilled chicken, onion and bell peppers for a simple and healthy weeknight dinner.

Prep time: 10 minutes (plus 1 hour marinating) | Cook time: 15 minutes

Ingredients

Marinade

1/4 cup chopped cilantro
3 tablespoons olive oil
2 tablespoons lime juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 garlic clove, minced
1/2 jalapeƱo, seeded and minced

Remaining ingredients

1 pound boneless, skinless chicken breast halves, butterflied
salt and pepper to taste
2 tablespoons Canola, divided
3 bell peppers of various colors, sliced into 1/4-inch strips
1 large onion, sliced into 1/4-inch strips
4 La Tortilla Factory Light Tortillas, Flour

Garnish ideas: shredded cheese, salsa, sliced avocado, sour cream, thinly sliced iceberg lettuce dressed lightly with salt and apple cider vinegar

Directions

To prepare marinade, combine all marinade ingredients in a glass or plastic container. Add chicken, turning to coat. Cover and marinate at room temperature 1 hour, or longer in the refrigerator.

Remove chicken from marinade; discard marinade. Wipe off most of marinade and sprinkle chicken with salt and pepper.

Heat a large cast-iron skillet over high heat. Add 1 tablespoon oil to pan. As soon as oil begins to smoke, add half of chicken to pan. Cook, undisturbed, 2-3 minutes or until seared. Turn and cook another 2-3 minutes or until chicken is done and seared on second side. Transfer chicken to a bowl and cover with foil to keep warm. Repeat with remaining chicken. Add to bowl and let rest 5 minutes.

While chicken is resting, add remaining 1 tablespoon oil to pan. As soon as oil is hot, add bell peppers and onion to pan. Use a metal spatula to scrape up browned bits from the chicken and stir to coat vegetables with oil and brown bits. Spread vegetables in an even layer in pan. Cook, undisturbed, 2 minutes. Stir vegetables once and continue to cook another 2 minutes.

Slice chicken against the grain into strips and combine with vegetables. Heat tortillas in a skillet over medium-high heat. Evenly divide chicken mixture among tortillas. Garnish with cheese, salsa, avocado, sour cream and lettuce, as desired.

Number of Servings: 4

Per Serving
Calories: 340 | Total fat: 17 grams | Total carbohydrates: 24 grams | Dietary fiber: 8 grams | Protein: 31 grams

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