Simple Chicken Fajitas

Recipe from

Cooking Light

Nutritional Information

Calories 276
Caloriesfromfat 22 %
Fat 6.7 g
Satfat 1.4 g
Monofat 2.9 g
Polyfat 1.8 g
Protein 29.8 g
Carbohydrate 21.1 g
Fiber 1.6 g
Cholesterol 72 mg
Iron 2.3 mg
Sodium 304 mg
Calcium 69 mg

Ingredients

2 tablespoons balsamic vinegar
1 tablespoon lemon juice
2 teaspoons olive oil
1/2 teaspoon dried oregano
2 (4-ounce) skinned, boned chicken breast halves
2 curly leaf lettuce leaves
2 tablespoons salsa
2 (6-inch) flour tortillas
Red onion rings (optional)
Fresh oregano (optional)

Preparation

Combine first 4 ingredients in a shallow dish. Add chicken, turning to coat. Cover and marinate in refrigerator 1 to 8 hours, turning chicken occasionally. Place drip tray on toaster oven pan. Remove chicken from dish; discard marinade. Place chicken on drip tray; broil 10 minutes on each side or until chicken is done. Divide chicken, lettuce, and salsa evenly between tortillas; roll up. Garnish with onions and oregano, if desired.

Note:

Dave DiResta,

Cooking Light

April 1996
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