Chicken-and-Sweet Pepper Fajitas

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 334
  • Calories from fat: 25%
  • Fat: 9.4g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 2.9g
  • Protein: 25.8g
  • Carbohydrate: 36.6g
  • Fiber: 4.1g
  • Cholesterol: 57mg
  • Iron: 3.7mg
  • Sodium: 480mg
  • Calcium: 98mg


  • 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


  1. 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.
  2. 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.
  3. 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.
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