Grande Chicken Fajitas
- SERVES
- 4
- COOK TIME
- 10 Min
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!
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 tablespoon 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
- Combine cumin, chili powder, garlic powder, salt, and pepper in a large resealable plastic bag; add chicken. Seal and shake to coat.
- 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.
- Heat tortillas according to package directions.
- 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.