Chicken-Carrot Fajitas

Eleanor Gossett of Laramie, Wyoming, enjoys the flavors of the Southwest, but she wanted a vegetable other than bell peppers in her fajitas. She tried carrots, and discovered they're the perfect companion for chicken and cumin.
Makes 4 servings


+ Add To Shopping List
1 pound boned, skinned chicken breasts
1 teaspoon olive or salad oil
1 cup sliced onion
1 cup shredded carrots
2 teaspoons minced or pressed garlic
1 teaspoon ground cumin
8 warm flour tortillas (10 in.)
Sour cream
Shredded jack cheese
Salt and pepper


1. Rinse chicken, pat dry, and cut into 1/2-inch pieces.

2. In a 10- to 12-inch nonstick frying pan over high heat, combine oil, onion, carrots, garlic, and cumin; stir often until onion is lightly browned, about 5 minutes. Pour into a bowl.

3. Add chicken to pan and stir often until no longer pink in center of thickest part (cut to test), about 5 minutes. Pour onion-carrot mixture back into pan and stir until hot, 1 to 2 minutes.

4. Spoon chicken mixture onto tortillas. Add sour cream, cheese, salsa, and salt and pepper to taste. Fold tortillas around filling to eat.

Created date

January 2005

Nutritional Information

Calories 524
Caloriesfromfat 19 %
Protein 37 g
Fat 11 g
Satfat 1.7 g
Carbohydrate 68 g
Fiber 5 g
Sodium 612 mg
Cholesterol 66 mg