Save a little money and skip the Mexican restaurant in favor of a homemade meal. The meat and vegetables for these colorful fajita wraps are marinated in a zesty mixture of lime, garlic, and other seasonings, giving them a flavor that's out of this world.
1/4 cup olive oil
1 teaspoon grated lime rind
2 1/2 tablespoons fresh lime juice
2 tablespoons Worcestershire sauce
1 1/2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon coarsely ground black pepper
2 garlic cloves, minced
1 (14.25-ounce) can low-salt beef broth
1 (1-pound) flank steak
1 pound skinned, boned chicken breast
2 red bell peppers, each cut into 12 wedges
2 green bell peppers, each cut into 12 wedges
1 large Vidalia or other sweet onion, cut into 16 wedges
16 (6-inch) fat-free flour tortillas
1 cup bottled salsa
1/4 cup low-fat sour cream
1/2 cup chopped fresh cilantro
Fresh cilantro sprigs
How to Make It
To prepare marinade, combine first 10 ingredients in a large bowl; set aside.
To prepare fajitas, trim fat from steak. Score a diamond pattern on both sides of the steak. Combine 1 1/2 cups marinade, steak, and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 4 hours or overnight, turning occasionally. Combine remaining marinade, bell peppers, and onion in a zip-top plastic bag. Seal and marinate in refrigerator for 4 hours or overnight, turning occasionally.
Remove steak and chicken from bag; discard marinade. Remove vegetables from bag; reserve marinade. Place reserved marinade in a small saucepan; set aside. Place steak, chicken, and vegetables on grill rack coated with cooking spray; cook 8 minutes on each side or until desired degree of doneness.
Wrap tortillas tightly in foil; place tortilla packet on grill rack the last 2 minutes of grilling time. Bring reserved marinade to a boil. Cut steak and chicken diagonally across the grain into thin slices. Place the steak, chicken, and vegetables on a serving platter; drizzle with reserved marinade.
Arrange about 1 ounce steak, about 1 ounce chicken, 3 bell pepper wedges, and 1 onion wedge in a tortilla; top with 1 tablespoon salsa, about 1 teaspoon sour cream, and 1/2 tablespoon cilantro. Fold sides of tortilla over filling. Garnish with cilantro sprigs, if desired. Serve immediately.
Really good..actually, sort've perfect fajitas. I actually do it a bit different. I marinate the steak overnight, but only marinate the chicken for three hours. I find that if the chicken stays in this marinade too long, it breaks due to the marinade's high citric acid content. Also, for grilling the veggies, it's easier to cook them if they're skewered, but it's also a bit of a pain in the ass. I personally like this recipe as a good cook out for company, especially if the company are folks who like cooking and enjoy lending a hand in threading the veggies onto the skewers. Also, remember...NEVER OVERCOOK FLANK STEAK! The directions on here for 8 minute/side are rubbish; you'll have shoe leather at that point. Cook 5/side and if a bit thinner, maybe even 4/side at HIGH heat.
Very good. Pretty easy too. I made half the recipe and I forgot to do the boiling of the marinade and I think that would have added some good flavor. We served with refried beans, and added sliced avocado to the tortillas.
I made this without the beef (because I didn't have any) and doubled the chicken. The marinade i so so good. I definitely recommend following the directions of marinating the meat for at least four hours. My husband loved this dish. I served it with saffron rice. Delicioso!
Love, love, love this recipe. I have made it for company a couple of times and have always gotten lots of compliments. I also make it for camping trips and it works great. I prepare the bags of chicken and veggies in the marinade, put it in the cooler and pop it on the grill at the campsite. It's awesome!
It's so nice to find new delicious things for dinner. Made with chicken only and chicken broth. Marinaded chicken and veggies (peppers, onions and mushrooms) then sauteed in a pan. The lime is a key ingredient, adds some great flavor! Served over rice, not in a wrap. Was delicious!
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