Twice Grilled Chicken Fajitas
This fajita recipe is a sizzling, tex-mex favorite.
Yield: Serves 6
Ingredients
- 2 tsp. fajita seasoning
- 1 orange, juiced
- 1/2 cup cilantro, chopped
- 1/2 cup olive oil
- 1/2 cup lime juice
- 1 lb. skinless, boneless chicken breasts
- 1 large red onion, thinly sliced
- 2 large green and/or red bell peppers, cut into thin strips
- 12 (10-inch) flour tortillas, softened
- low-fat sour cream, optional
- low-fat monterey jack cheese, optional
- low-fat guacamole, optional
Instructions
- Combine first five ingredients; mix well
- Add chicken and marinate 30 to 60 minutes
- Remove meat from marinade (reserve marinade)
- Grill until done
- Remove to cutting board and slice into long strips
- While meat is cooking, lightly sautee the onion and peppers in reserved marinade (Note: You can saute on the grill in a cast-iron skillet.)
- Place some of the chicken and onion/pepper mixture on each flour tortillas
- Roll tortilla around filling
- If necessary, fasten with a wooden pick to keep fajita together
- Place rolled fajitas back on grill and baste with reserved marinade
- Cook just until golden brown on all sides
- Serve with sour cream, cheese and guacamole, if desired
