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Chicken Fajitas

Chicken Fajitas

Chicken Fajitas


Makes 4 servings


1 tablespoon vegetable oil
1 large green bell pepper, thinly sliced
1 large red bell pepper, thinly sliced
1 large onion, thinly sliced
1 clove garlic, minced
4 boneless skinless chicken breast halves (about 1 pound), cut into 1/2-inch strips
1/2 teaspoon dried oregano
2 tablespoons dry white wine or water
Salt and black pepper
8 (8-inch) flour tortillas
Prepared guacamole


  1. Heat oil in large skillet over medium-high heat. Add bell peppers, onion and garlic. Cook 3 to 4 minutes or until crisp-tender, stirring occasionally. Remove vegetables with slotted spoon; set aside.
  2. Add chicken and oregano to skillet. Cook 4 minutes or until chicken is no longer pink in center, stirring occasionally.
  3. Return vegetables to skillet. Add wine. Season with salt and black pepper to taste; cover. Continue cooking 2 minutes or until thoroughly heated.
  4. Meanwhile, stack tortillas and wrap in foil. Heat tortillas in 350°F oven 10 minutes or until warm. Fill tortillas with chicken mixture; serve with guacamole.

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