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Chicken Fajitas

Chicken Fajitas

Oxmoor House MARCH 2006

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


  • 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.

Nutritional Information

Amount per serving
  • Calories: 304
  • Calories from fat: 0.0%
  • Fat: 6.4g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 31.3g
  • Carbohydrate: 28.3g
  • Fiber: 1.9g
  • Cholesterol: 73mg
  • Iron: 0.0mg
  • Sodium: 347mg
  • Calcium: 0.0mg

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Chicken Fajitas Recipe