Weeknight Fajitas Recipes

WEEKNIGHT FAJITAS

Weeknight Fajitas image

Chicken breasts, bell peppers and onions are briefly marinated in Italian dressing, stir-fried and wrapped in warm tortillas for a quick-and-easy main dish.

Provided by My Food and Family

Categories Recipes

Time 35m

Yield Makes 4 servings.

Number Of Ingredients 8

Ingredients

1/3 cup KRAFT Zesty Italian Dressing
1 lb. boneless skinless chicken breasts, cut into strips
1 green pepper, cut into strips
1 onion, cut into wedges
1 clove garlic, minced
1/2 tsp. dried oregano leaves
1 tomato, cut into thin wedges
8 flour tortillas (6 inch), warmed

Steps:

Pour dressing over chicken, peppers, onions, garlic and oregano in large bowl; toss lightly. Let stand 10 min. Drain chicken mixture; discard dressing.
Add chicken mixture to large skillet; cook and stir 10 min. or until chicken is done. Stir in tomatoes.
Top tortillas with chicken mixture; roll up.

Nutrition Facts : Calories 380, Fat 11 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 65 mg, Sodium 690 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 30 g

WEEKNIGHT SKILLET FAJITAS

Weeknight Skillet Fajitas image

[DRAFT]

Provided by Food Network

Time 20m

Yield 4 Servings

Number Of Ingredients 6

Ingredients

1 Tbsp. vegetable oil
1 lb. boneless skinless chicken breasts, thinly sliced
1 bag (14 oz.) Birds Eye® Recipe Ready Tri-Color Peppers & Onions Blend
1 tsp. ground cumin or fajita seasoning blend
1 tsp. salt
8 flour tortillas, warmed

Steps:

1. Heat oil in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, 5 minutes.
2. Stir in Recipe Ready Tri-Color Peppers & Onions Blend, cumin and salt. Continue cooking, stirring occasionally, 5 minutes or until chicken is thoroughly cooked.*
3. Serve in flour tortillas. Garnish, if desired, with lime wedges.
*Cook chicken to an internal temperature of 165°F as measured with a food thermometer.

WEEKNIGHT CHICKEN FAJITAS FOR TWO

Weeknight Chicken Fajitas for Two image

My family loves fajitas and asks for them at least once a week. This quick and easy version gets as close to the version our local taqueria serves.-Tanya Cook, West Salem, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 2 servings.

Number Of Ingredients 16

Ingredients

1 tablespoon paprika
1 teaspoon dried cilantro flakes
1 teaspoon ground cumin
1/2 teaspoon each salt, garlic powder, cayenne pepper and pepper
1/2 teaspoon dried thyme
1/4 teaspoon white pepper
4 tablespoons olive oil, divided
2 tablespoons marinade for chicken
4 teaspoons lemon juice
1 tablespoon lime juice
1/8 teaspoon Liquid Smoke, optional
2 boneless skinless chicken breast halves (4 ounces each), cut into strips
1 medium onion, sliced
1 medium sweet red pepper, sliced
4 flour tortillas (6 inches), warmed
Optional toppings: sour cream, salsa, guacamole, shredded cheddar cheese, chopped lettuce and tomatoes

Steps:

Combine the seasonings; set aside 1 tablespoon. Add 2 tablespoons oil, marinade for chicken, juices and Liquid Smoke if desired to remaining mixture; pour into a large resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for 2 hours, turning occasionally., Drain and discard marinade. In a large skillet, saute chicken in 1 tablespoon oil until no longer pink. Remove and keep warm., In the same skillet, saute the onion, red pepper and reserved seasonings in remaining oil until crisp-tender. Return chicken to the pan; heat through. Spoon chicken and vegetables onto tortillas; fold in sides. Serve with toppings as desired.

Nutrition Facts :

WEEKNIGHT SKILLET FAJITAS

Weeknight Skillet Fajitas image

Strips of chicken cooked with sliced tri-color peppers and onions are served in tortillas for these quick and easy fajitas.

Provided by Bird's Eye

Categories Birds Eye®

Time 20m

Yield 4

Number Of Ingredients 6

Ingredients

1 tablespoon vegetable oil
1 pound boneless, skinless chicken breasts, thinly sliced
1 (14 ounce) bag Birds Eye® Recipe Ready Tri-Color Pepper & Onion Blend
1 teaspoon ground cumin or fajita seasoning blend
1 teaspoon salt
8 flour tortillas, warmed

Steps:

Heat oil in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, 5 minutes.
Stir in Recipe Ready Tri-Color Peppers & Onions Blend, cumin and salt. Continue cooking, stirring occasionally, 5 minutes or until chicken is thoroughly cooked.*
Serve in flour tortillas. Garnish, if desired, with lime wedges.

Nutrition Facts : Calories 517.5 calories, Carbohydrate 60.1 g, Cholesterol 69.2 mg, Fat 14.1 g, Fiber 3.3 g, Protein 34.1 g, SaturatedFat 3.2 g, Sodium 1116.9 mg

WEEKNIGHT CHICKEN FAJITA RECIPE

Weeknight Chicken Fajita Recipe image

Try our Weeknight Chicken Fajita Recipe. Chicken, veggies and a kick of chili powder combine in this simple, yet spectacular, chicken fajita recipe..

Provided by My Food and Family

Categories 1 Bag, 5 Dinners

Time 20m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 tsp. oil
1 lb. boneless skinless chicken breasts, cut into thin strips
1/4 cup KRAFT Zesty Italian Dressing
3 cups refrigerated pre-cut mixed stir-fry vegetables (broccoli, carrots, green and red peppers, onions, snow peas)
2 tsp. chili powder
8 flour tortillas (6 inch)
1 cup KRAFT Shredded Cheddar Cheese

Steps:

Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 5 min. or until done, stirring occasionally.
Stir in dressing, vegetables and chili powder; cook 5 min. or until vegetables are crisp-tender, stirring occasionally.
Spoon chicken mixture down centers of tortillas; top with cheese. Roll up.

Nutrition Facts : Calories 490, Fat 20 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 95 mg, Sodium 850 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 36 g

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