Chicken Fajitas

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9780307587558This is a tasty alternative to the sodium and preservative-packed taco and fajita kits from the grocery store. This recipe is adapted from one of my favourite cookbooks: “American Heart Association Low-Fat, Low-Cholesterol Cookbook, 4th edition: Delicious Recipes to Help Lower Your Cholesterol“.

Serve with Mexican Beans, jalapeno peppers, sour cream, tomato salsa, and low-fat shredded cheese. Also, you can substitute the flour tortillas for Boston lettuce to have a gluten-free meal.




  • 3 tbsp Worcestershire sauce
  • 1 1/2 tbsp fresh lemon or lime juice
  • 1 tbsp water
  • 1 tsp vegetable oil
  • 1 garlic clove, minced
  • 1 tsp pepper


  • 1 lb boneless, skinless chicken breasts
  • 1 large onion
  • 1 bell pepper (any colour)
  • 1 tsp vegetable oil
  • 1 package whole wheat flour tortillas



  1. In a large resealable plastic bag, combine the marinade ingredients.
  2. Cut the chicken lengthwise into 3/8-inch strips. Add to the marinade and seal in the bag. Turn and squish the bag to coat. Refrigerate for 10 to 20 minutes.
  3. Cut the onion and pepper into 1/8-inch strips and put in a bowl.
  4. Add vegetable oil to a large skillet and heat over medium-high heat. Stir-fry chicken (including marinade) for 4 minutes, stirring occasionally.
  5. Add the onion and bell pepper. Cook for 5 minutes or until the onion is slightly brown and the chicken is no longer pink in the center, stirring constantly.
  6. Serve with flour tortillas, rolling the tortillas around the filling.

Image: jeffreyw via Flickr


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I'm a Canadian mother of two with a passion for food and cooking. I'm increasingly discovering that delicious food can also be healthy! So, I am sharing my favourite recipes with like-minded home cooks. Along the way, I'll also be writing about food-related topics such as gadgets, books and television. Let the culinary adventures begin!

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