Ingredients
Scale
- 2 boneless, skinless chicken breasts, sliced into strips
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 2 tbsp olive oil
- 1 tbsp fajita seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8 small flour tortillas
- Optional toppings: sour cream, guacamole, shredded cheese, salsa
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken strips and cook for 5-6 minutes until browned.
- Add sliced peppers and onion to the skillet.
- Sprinkle with fajita seasoning, salt, and black pepper.
- Cook for 5-7 minutes until vegetables are tender.
- Warm tortillas according to package instructions.
- Serve chicken and vegetable mixture in tortillas with desired toppings.
Notes
- Cut all ingredients into similar sizes for even cooking.
- Adjust seasoning to taste.
- Leftovers keep well in refrigerator for 2-3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
- Diet: Low Calorie
Nutrition
- Serving Size: 2 fajitas
- Calories: 380
- Sugar: 4g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 65mg