Simple Chicken Fajitas

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 276
  • Calories from fat: 22%
  • Fat: 6.7g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 1.8g
  • Protein: 29.8g
  • Carbohydrate: 21.1g
  • Fiber: 1.6g
  • Cholesterol: 72mg
  • Iron: 2.3mg
  • Sodium: 304mg
  • Calcium: 69mg

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

  1. 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.
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