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


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)


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.

Dave DiResta,

Cooking Light

April 1996
My Notes

Only you will be able to view, print, and edit this note.

Add Note