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Chicken Fajita Wraps Recipe
|Chicken tenders||1 Pound|
|Lime juice||1⁄4 Cup (4 tbs)|
|Garlic||4 Clove (20 gm), minced, divided|
|Red bell pepper||1 , sliced|
|Green bell pepper||1 , sliced|
|Yellow bell pepper||1 , sliced|
|Red onion||1 Large, cut into 1/4-inch slices|
|Ground cumin||1⁄2 Teaspoon|
|Ground red pepper||1⁄4 Teaspoon|
|8 inch flour tortillas||8 , warmed|
|Salsa||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 2496 Calories from Fat 859
% Daily Value*
Total Fat 95 g146.7%
Saturated Fat 15 g75%
Trans Fat 0 g
Cholesterol 186 mg
Sodium 5518.2 mg229.9%
Total Carbohydrates 298 g99.4%
Dietary Fiber 26.6 g106.6%
Sugars 41.3 g
Protein 99 g199%
Vitamin A 114.8% Vitamin C 941%
Calcium 33.8% Iron 46.6%
*Based on a 2000 Calorie diet
Cover and marinate 30 minutes in refrigerator, stirring occasionally.
Spray large nonstick skillet with nonstick cooking spray; heat over medium heat until hot.
Add chicken mixture; cook and stir 5 to 7 minutes or until chicken is browned and no longer pink in center.
Remove chicken from skillet.
Drain excess liquid from skillet, if necessary.
Add bell peppers, onion and remaining 2 cloves garlic to skillet; cook and stir about 5 minutes or until vegetables are tender.
Sprinkle with cumin, salt and red pepper.
Return chicken to skillet; cook and stir 1 to 2 minutes.
Fill tortillas with chicken mixture.