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Main dishes

Chicken Fajitas with Jicama Relish

Chicken Fajitas with Jicama Relish recipe
Recipe and Photo by: Better Homes and Gardens
Boneless chicken breasts, red onions and sweet peppers are seasoned with an Italian dressing mixture before grilling for this Mexican main dish recipe.
45 min
1 hr 57 min
Makes 8 fajitas.

What You Need

 boneless skinless chicken breasts
cup  bottled Italian salad dressing
 teaspoon chili powder
 teaspoon ground cumin
small  red, green, and/or yellow sweet peppers, quartered lengthwise and seeded
small  red onion, cut into 1/2-inch slices
 10-inch flour tortillas, warmed*
 recipe jicama relish
 16-ounce jar salsa

Make It

1. Place chicken in a resealable plastic bag set in a shallow dish. For marinade, combine Italian dressing, chili powder, and cumin. Pour over chicken; seal bag. Marinate in the refrigerator for 1 to 24 hours, turning bag occasionally. Drain chicken, reserving marinade. Brush marinade over sweet peppers and red onion.

2. For a charcoal grill, place chicken, pepper, and onion on the rack of an uncovered grill directly over medium coals. Grill until chicken is no longer pink (170 degrees F) and vegetables are crisp-tender, turning once halfway through grilling. Allow 12 to 15 minutes for chicken; 8 to 10 minutes for vegetables. (For a gas grill, preheat grill. Reduce heat to medium. Place chicken and vegetables on grill rack over heat. Cover and grill as above.)

3. Remove chicken and vegetables from grill; carefully slice into thin bite-size strips. Spoon chicken and vegetable mixture onto warmed tortillas. Top with Jicama Relish and salsa; roll up. Makes 8 fajitas.

4. *Note: To warm tortillas, wrap tortillas tightly in foil. Place on edge of grill and heat for 10 minutes, turning once.

5. Jicama Relish: In a large bowl combine one 15-ounce can black beans, rinsed and drained; 1 cup chopped, peeled jicama; 1 large tomato, chopped; 1 medium avocado, halved, seeded, peeled, and chopped; and 1/2 cup snipped fresh cilantro; set aside.

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