Chicken Fajitas

Oxmoor House
8 servings (serving size: 1 tortilla, 3 ounces chicken, 1 tablespoon salsa, 1 tablespoon yogurt, and 1/2 tablespoon chiles)


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2 pounds skinless, boneless chicken breasts
1/4 cup white wine vinegar
1/4 cup lime juice
2 tablespoons low-sodium Worcestershire sauce
2 tablespoons chopped onion
1/4 teaspoon ground cumin
2 garlic cloves, minced
Cooking spray
8 (8-inch) flour tortillas
1/2 cup salsa
1/2 cup plain low-fat yogurt
1 (4.5-ounce) can chopped green chiles, drained


Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Place chicken in a 13- x 9-inch baking dish. Combine vinegar and next 5 ingredients; pour over chicken. Cover and refrigerate 4 hours.

Prepare grill.

Remove chicken from marinade; discard marinade. Place chicken on grill rack coated with cooking spray; grill, covered, 4 minutes on each side or until done. Remove chicken from grill; slice into strips.

Preheat oven to 325°.

Wrap tortillas in aluminum foil; bake at 325° for 15 minutes. Arrange chicken strips evenly down centers of tortillas; top with salsa, yogurt, and chiles. Roll up tortillas, and serve immediately.

Created date

April 2008

Nutritional Information

Calories 304
Caloriesfromfat 0.0 %
Fat 6.4 g
Satfat 1.5 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 31.3 g
Carbohydrate 28.3 g
Fiber 1.9 g
Cholesterol 73 mg
Iron 0.0 mg
Sodium 347 mg
Calcium 0.0 mg