Chicken-and-Sweet Pepper Fajitas

Cooking Light
4 fajitas (serving size: 1 fajita)


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2 teaspoons vegetable oil, divided
2 cups vertically sliced onion
1 cup yellow bell pepper strips
1 cup red bell pepper strips
1 cup green bell pepper strips
1/4 cup thinly sliced seeded jalapeno pepper (about 2 peppers)
1/3 cup chopped fresh cilantro
1/4 teaspoon salt
1/8 teaspoon black pepper
12 ounces skinned, boned chicken breast, cut into 2 x 1/4-inch strips
4 (8-inch) flour tortillas
2 tablespoons light cream cheese with garlic and spices


Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add the onion, bell peppers, and jalapeño; stir-fry 12 minutes or until crisp-tender. Remove bell pepper mixture from skillet; stir in cilantro, salt, and black pepper.

Heat 1 teaspoon oil in skillet over medium-high heat. Add chicken; sauté 3 minutes or until done. Return pepper mixture to skillet; cook 1 minute or until thoroughly heated.

Heat tortillas according to package directions. Spread 1 1/2 teaspoons of cream cheese over each tortilla. Divide chicken mixture evenly among tortillas; roll up.

Created date

May 1998

Nutritional Information

Calories 334
Caloriesfromfat 25 %
Fat 9.4 g
Satfat 2.8 g
Monofat 2.3 g
Polyfat 2.9 g
Protein 25.8 g
Carbohydrate 36.6 g
Fiber 4.1 g
Cholesterol 57 mg
Iron 3.7 mg
Sodium 480 mg
Calcium 98 mg