Spicy chicken wrapped in warm tortilla with onion and peppers."Perfect! Made these for lunchtime and this easy recipe did the job better than I expected, I got applause! I dislike overmuch 'nouveau' ingredients like truffle oil or basalmic in foods like these. Keep it clean, simple, and authentic and you have got a winner. This is by far the best chicken fajita recipe on BigOven; I know because I browsed them all!" - JRowler
Yield: 4 Ready in 30 minutes
1,855 people trying soon
Verified by stevemur
|8 8-inch roundtortillas|
|3 skinless boneless chicken breast halves; cut into 3/4 inch strips|
|1 tablespoonbottled hot sauce|
|3 teaspoonschili powder|
|1 teaspooncumin; ground|
|1 teaspoonkosher salt|
|1/2 teaspoongarlic powder|
|1 largeonion; cut in half and sliced thinly|
|1 smallyellow pepper; seeds removed and sliced into strips|
|1 smallred pepper; seeds removed and sliced into strips|
|3 tablespoonscanola oil; divided|
|1/2 cupsour cream|
|1 lime; cut into wedges|
Chicken Fajitas Preparation
Preheat oven to 350 degrees. Wrap the tortillas in foil and heat in oven for 15 minutes or until warm.
Meanwhile, pour the hot sauce over the chicken strips and toss to evenly distribute the sauce. In a small bowl, mix chili powder, cumin, salt and garlic powder. Sprinkle the spice mixture over the chicken strips, tossing them to evenly coat the pieces. Set aside.
In a large frying pan, heat 1 tablespoon oil and fry the onion over medium heat, about 8-10 minutes or until lightly browned and softened.
Set onions aside and using the same skillet, heat 1 tablespoon oil and fry the pepper strips, about 7-8 minutes. Add peppers to the onions.
Using the same skillet, heat the remaining 1 tablespoon oil over medium-high heat and cook the chicken strips, stirring frequently for about 5 to 6 minutes.
Mix the chicken strips with the onions and peppers. Serve with warm tortillas, salsa and sour cream. Have guests assemble their own fajita to avoid tortillas getting soggy and garnish with wedge of lime.
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