Chicken Fajitas

Chicken fajitas…ah, chicken fajitas. One of our most favorite meals. Though they do require a little more work than some meals, they are delicious and so worth the effort. So, let’s get cooking!

Start the chicken sautéing in a little oil. You can cook the breasts whole, and then slice, or you can slice them first and then sauté. It’s much easier to slice them first if they’re slightly frozen.

While the chicken is cooking, slice up the peppers and onions. I usually like to cut the peppers into thirds after slicing them into strips.

For the onions, cut in half, lay the flat side down, and slice. Then cut the slices in half.

Sauté the peppers and onions in a skillet with a little oil. I like to put my skillet on high before I add the veggies and then sauté just until slightly tender, stirring almost constantly.

Grate the cheddar cheese and set aside.

Get the rest of the ingredients ready: tortilla wraps, salsa, and, if you’d like, sour cream.

Now for the assembly. On a wrap, place several chicken slices in the middle, from the top to about 2/3 of the way down. Put about ¼ c. of the peppers and onions on top. Next, sprinkle about 2 Tbl. of the extra sharp cheddar cheese. Spoon out about ¼ c. salsa onto the cheese. If you like, add 2 Tbl. sour cream. I’m not so fond of it on mine, but the kids love sour cream on their fajitas.



To finish, fold up the bottom of the tortilla wrap, then fold each of the sides towards the middle. Just slightly easier than wrapping egg rolls.

This recipe is very easy to make lower in fat and calories, according to your needs. Use cooking spray instead of oil for sautéing the chicken and veggies, used reduced fat cheddar cheese, and use light or fat-free sour cream. That’s just one of the many joys of cooking, that you can adapt recipes to the tastes and needs of you and your family. Enjoy! ~TMMF

Chicken Fajitas
     (serves 6-8)

3 chicken breasts, boneless and skinless
2 sweet peppers, any color
1 large or 2 medium Vidalia onions
4-6 oz. extra sharp cheddar cheese
salsa, whatever heat you prefer
sour cream (optional)