Description
Delicious and easy chicken fajitas made with tender chicken, sautéed vegetables, and flavorful spices.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 6 flour tortillas
- 1 can canned black beans
- 2 bell peppers
- 1 red onion
- 1 cup corn
- 1 cup shredded Monterey Jack or Pepper Jack cheese
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon olive oil
- 1/2 cup salsa
Instructions
- Season the chicken breasts with cumin, chili powder, garlic powder, salt, and pepper.
- In a skillet over medium heat, add a splash of olive oil and cook the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Let it rest for a few minutes before slicing it into strips.
- While the chicken is cooking, chop the bell peppers, red onion, and any additional veggies you’re using. Sauté them in the same skillet for about 3-4 minutes until they’re slightly tender but still crisp.
- To make wrapping easier, warm the tortillas in a dry skillet or microwave for about 15-20 seconds.
- On each tortilla, layer a generous amount of sliced chicken, sautéed vegetables, black beans, corn, and cheese. Drizzle some salsa on top for extra flavor.
- Fold in the sides of the tortilla and then roll it tightly from the bottom up. Ensure everything is secure inside.
- For added texture, you can place the wrapped tortilla back on the grill or in the skillet for a minute or two on each side to crisp it up.
Notes
- Feel free to add more vegetables or spices to your preference.
- These fajitas can be served with additional salsa or guacamole.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 fajita
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg