Original home-kitchen adaptation; practical kitchen testing is pending. Nutrition is an ingredient-based estimate. Image shows a serving suggestion.
Ingredients
- 12.0 oz (340 g) chicken breast, strips
- 10.6 oz (300 g) bell peppers, strips
- 4.2 oz (120 g) onion, sliced
- 4.2 oz (120 g) flour tortillas, four small
- 1.1 oz (30 g) lime juice
- 3.1 tsp (14 g) olive oil
- 1.5 tsp (3 g) paprika
- 1.0 tsp (2 g) ground cumin
- 0.3 oz (8 g) garlic, minced
- 0.3 tsp (2 g) salt
Method
- Mix chicken with half the oil, paprika, cumin, garlic and half the salt.
- Heat remaining oil in a large skillet. Cook peppers and onion for 6–8 minutes until lightly charred and tender; transfer to a plate.
- Cook chicken in the skillet for 6–8 minutes, stirring, until it reaches 165°F (74°C). Return vegetables, add lime juice and remaining salt and toss for 1 minute.
- Warm tortillas in a dry pan. Divide filling among four tortillas, two per person.
Cook’s note: Fajitas have Tex-Mex roots; this is a chicken adaptation in the Mexican-inspired collection.
Allergens: Wheat in flour tortillas.
Approximate nutrition per serving: 497 kcal · Protein 47 g · Carbohydrates 48 g · Fat 13 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.