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Grande Chicken Fajitas

Grande Chicken Fajitas

Friday, July 21, 2017

These Grande Chicken Fajitas are a Southwest-favorite! The key to making these really flavorful is to start off with well-seasoned chicken, which is why we coat ours with lots of spices. Add in plenty of tender-cooked peppers and onions and you've got yourself the bare bones of a Tex-Mex restaurant classic. Now, go on and dig in!

Recipe

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Grande Chicken Fajitas

Serves: 4

Cooking Time: 10 min

What You'll Need:

  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 1/2 teaspoon garlic powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 boneless, skinless chicken breasts, cut into 1/2-inch strips
  • 3 tablespoons vegetable oil, divided
  • 2 bell peppers, thinly sliced (any color)
  • 1 onion, sliced into 1/2-inch half moons
  • 1 tablespoon lime juice
  • 4 (10-inch) flour tortillas

What To Do:

  1. Combine cumin, chili powder, garlic powder, salt, and pepper in a large resealable plastic bag; add chicken. Seal and shake to coat.  
  2. In a large skillet over medium-high heat, heat 2 tablespoons oil until hot; cook peppers and onion 8 to 10 minutes, or until tender. Remove to a platter. Add remaining oil to skillet and cook chicken 6 to 8 minutes, or until no longer pink, stirring occasionally. Return vegetables to skillet; mix well. Remove from heat and stir in lime juice.  
  3. Heat tortillas according to package directions.  
  4. Spoon chicken mixture evenly down center of tortillas and roll up.

Notes:

We like to serve these mouthwatering chicken fajitas with salsa and sour cream!

Don’t forget to check out these other regional favorites from our All-American week!: New England Clam Chowder, Lane Cake, Michigan Meat Pastries and Crispy Potato Wedges with California Dip.

 

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