ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Todd's Chicken Fajitas

Photo: Karry Hosford
Yield 4 servings
"I love to prepare foods that create a sense of celebration through their flavors and presentation. This recipe satisfies my love of Mexican food. It is a mouthwatering blend of flavors that complement one another." --CL Reader

Ingredients

  • 1/4 cup low-sodium soy sauce
  • 1/4 cup Worcestershire sauce
  • 3 tablespoons chopped fresh cilantro
  • 1/4 teaspoon black pepper
  • 4 garlic cloves, crushed
  • 1 (12-ounce) can light beer
  • 4 (4-ounce) skinless, boneless chicken breast halves
  • Cooking spray
  • 1 1/2 cups (1/2-inch-thick) slices green bell pepper
  • 1 cup (1/2-inch-thick) slices onion
  • 4 (10-inch) flour tortillas
  • 1/2 cup bottled salsa
  • 1/4 cup (1 ounce) shredded reduced-fat extra-sharp cheddar cheese
  • 1/4 cup fat-free sour cream

Nutrition Information

  • calories 316
  • caloriesfromfat 18 %
  • fat 6.5 g
  • satfat 2.6 g
  • monofat 1.2 g
  • polyfat 2 g
  • protein 26.8 g
  • carbohydrate 33.5 g
  • fiber 1.7 g
  • cholesterol 56 mg
  • iron 3 mg
  • sodium 847 mg
  • calcium 146 mg

How to Make It

  1. Combine first 6 ingredients in a large zip-top plastic bag; add chicken. Seal and marinate in refrigerator 8 hours or overnight, turning occasionally.

  2. Prepare grill.

  3. Remove chicken from bag; discard marinade. Place chicken on grill rack coated with cooking spray; grill 4 minutes on each side or until done. Slice chicken diagonally into thin strips. Place bell pepper and onion slices on grill rack; grill 2 minutes on each side or until lightly browned.

  4. Warm tortillas according to package directions. Working with 1 tortilla at a time, place one-fourth of the chicken strips, bell pepper, and onion in the center of each tortilla. Top each serving with 2 tablespoons salsa, 1 tablespoon cheese, and 1 tablespoon sour cream; roll up.