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Grilled Chicken Fajitas
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Grilled Chicken Fajitas

8 Hr(s) 30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
3 boneless skinless chicken breasts (1 to 1.5 lb.)
1/4 cup red wine vinegar
1/4 cup olive oil
1 teaspoon salt
1 teaspoon pepper
1/4 cup oregano, finely chopped
3 cloves of garlic, finely chopped
1 tablespoon red pepper powder (skip this if you don't want them spicy)
1 onion
1 red bell pepper
1 yellow bell pepper
1 orange bell pepper
Sour cream
Tomatoes (diced)
Shredded lettuce
Shredded cheddar cheese
6 flour tortillas
Salsa
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Let's Make It
1
Butterfly the chicken breasts. (Cut them in half and open them like a book). Add the red wine vinegar, olive oil, salt, pepper, oregano, garlic, and red pepper powder to a bowl and cover to marinate the chicken in the refrigerator and let marinate for 8 to 10 hours. Make sure all the chicken is submerged in the marinade. (A large Ziploc freezer bag works very well).
2
Prepare the onions and peppers about 30 minutes before the chicken is finished marinating. Cut the onion, and bell peppers into julienne strips. Cook them until caramelized keeping the onion and peppers in separate pans.
3
Take the chicken from the marinade and cook on the grill on medium high heat. Once cooked to an internal temp of 170 degrees F, 4 minutes on each side should do it, cut the chicken breast into 1/4 inch strips. Add chicken, peppers, onion, sour cream, tomatoes, lettuce, and cheddar cheese to a flour tortilla, with your choice of salsa, and enjoy.Butterfly the chicken breasts. (Cut them in half and open them like a book). Add the red wine vinegar, olive oil, salt, pepper, oregano, garlic, and red pepper powder to a bowl and cover to marinate the chicken in the refrigerator and let marinate for 8 to 10 hours. Make sure all the chicken is submerged in the marinade. (A large Ziploc freezer bag works very well).
4
Prepare the onions and peppers about 30 minutes before the chicken is finished marinating. Cut the onion, and bell peppers into julienne strips. Cook them until caramelized keeping the onion and peppers in separate pans.
5
Take the chicken from the marinade and cook on the grill on medium high heat. Once cooked to an internal temp of 170 degrees F, 4 minutes on each side should do it, cut the chicken breast into 1/4 inch strips. Add chicken, peppers, onion, sour cream, tomatoes, lettuce, and cheddar cheese to a flour tortilla, with your choice of salsa, and enjoy.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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