EASY CHICKEN FAJITAS
Need a simple, vibrant midweek meal the family will love? Put together these easy chicken fajitas and people can create their own masterpieces at the table
Provided by Member recipe by Steven Morris
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 14
Steps:
- Heat oven to 200C/180C fan/gas 6 and wrap 6 medium tortillas in foil.
- Mix 1 heaped tbsp smoked paprika, 1 tbsp ground coriander, a pinch of ground cumin, 2 crushed garlic cloves, 4 tbsp olive oil, the juice of 1 lime and 4-5 drops Tabasco together in a bowl with a big pinch each of salt and pepper.
- Stir 2 finely sliced chicken breasts, 1 finely sliced red onion, 1 sliced red pepper and 1 finely sliced red chilli, if using, into the marinade.
- Heat a griddle pan until smoking hot and add the chicken and marinade to the pan.
- Keep everything moving over a high heat for about 5 mins using tongs until you get a nice charred effect. If your griddle pan is small you may need to do this in two batches.
- To check the chicken is cooked, find the thickest part and tear in half - if any part is still raw cook until done.
- Put the tortillas in the oven to heat up and serve with the cooked chicken, a bag of mixed salad and one 230g tub of fresh salsa.
Nutrition Facts : Calories 723 calories, Fat 26 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 12 grams sugar, Fiber 11 grams fiber, Protein 39 grams protein, Sodium 2.48 milligram of sodium
CHIPOTLE CHICKEN FAJITAS
I got this out of a taste of home cookbook and it really is delicious. You can make it as spicy as you'd like and it won't effect the recipe. I didn't have any chipotle peppers so I used jalapenos and they worked just as well.
Provided by RachelB-KY
Categories One Dish Meal
Time 3h20m
Yield 5 serving(s)
Number Of Ingredients 15
Steps:
- Place the chili sauce, lime juice and chipotle peppers in a food processor; cover and process until blend. Transfer 1/2 cup to a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 1-4 hours.
- Pour remaining marinade into a small bowl; add the vinegar, brown sugar and molasses. Cover and refrigerate.
- On six metal or soaked wooden skewers, alternately thread chicken, green peppers and onion. Brush with oil; sprinkle salt and pepper. Grill uncovered, over medium heat for 10-16 minutes or until chicken is no longer pink, turning occasionally.
- Unskewer chicken and vegetables into a large bowl; add 1/2 cup chipotle-molasses mixture and toss to coat. Keep warm.
- Grill tortillas, uncovered, over medium heat for 45-55 seconds on each side or until warmed. Top with chicken mixture, tomatoes, cheese and remaining chipotle-molasses mixture.
CHICKEN FAJITAS
Add fun to a kids' party and cut down on prep time with fajitas the little ones can build themselves. Serve with guacamole alongside the chicken and peppers
Provided by Lulu Grimes
Categories Lunch
Time 45m
Number Of Ingredients 13
Steps:
- Slice the chicken breasts in half horizontally, then cut them into thin strips. Put them in a bowl, add the remaining ingredients and rub into the chicken with your hands.
- Heat the oil for the pepper mix in a large frying pan and fry the onion wedges for 6 mins or until softened. Turn the heat up high so the wedges char slightly at the edges, season well and, using a slotted spoon, lift them onto a baking tray and keep warm.
- Add the peppers in batches, cook them the same way, then transfer to the baking tray with the onions. Cook the tomatoes in the same way and add them to the peppers.
- Heat a griddle pan or use the same frying pan and cook the chicken in batches over a high heat - allow them to catch a little on the edges but don't overcook them. Add them to the baking tray to keep warm.
- Heat the tortillas on the griddle, then wrap in foil and keep warm in the oven, or heat in the microwave following pack instructions.
Nutrition Facts : Calories 652 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 10 grams sugar, Fiber 7 grams fiber, Protein 35 grams protein, Sodium 2.3 milligram of sodium
HOISIN CHICKEN WRAPS
My recipe was inspired by Vietnamese pork banh mi-particularly the fresh carrot, cucumber and radish topping. It has so much fresh flavor, color and crunch! This wrap is wonderful for a quick lunch or easy dinner. -Debbie Glasscock, Conway, Arkansas
Provided by Taste of Home
Time 35m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a small bowl or shallow dish, combine hoisin sauce, soy sauce, 2 tablespoons brown sugar, lime juice and garlic. Add chicken; turn to coat. Refrigerate 30 minutes. , Meanwhile, in a large bowl, whisk vinegar, 1/8 teaspoon Sriracha and remaining 1 tablespoon brown sugar. Add carrots and radishes; toss to coat. Set aside. Drain chicken, discarding marinade. In a large skillet, heat oil over medium heat. Add chicken; cook until a thermometer reads 165°, 4-5 minutes on each side. Remove to a cutting board; cool slightly. Slice chicken into 1/2-in. pieces. Combine mayonnaise, honey and remaining 1/8 teaspoon Sriracha; spread over tortillas. Layer with chicken, carrot mixture, cucumber and mint. Fold bottom and sides of tortilla over filling and roll up.
Nutrition Facts : Calories 460 calories, Fat 22g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 828mg sodium, Carbohydrate 46g carbohydrate (11g sugars, Fiber 4g fiber), Protein 20g protein.
CHICKEN FAJITAS
This is the perfect dish for casual entertaining. Guests are able to make their very own personalized fajitas right when they want them. This is also great for those picky eaters out there!
Provided by MizEmerilLagasse
Categories One Dish Meal
Time 55m
Yield 12 Fajitas
Number Of Ingredients 13
Steps:
- Slice the chicken breasts into 3/4-inch wide strips and place them in a large bowl.
- Add the lime zest and juice, sugar, oregano, cayenne, and cinnamon.
- Mix thoroughly.
- Set aside for at least 30 minutes Cut the onions in half and then slice them thinly.
- Cut the peppers, remove the cores and seeds, then slice them into 1/2-inch wide strips. Heat the oil in a large frying pan.
- Stir fry the marinated chicken for 5-6 minutes, then add the peppers, and onions and cook for 3-4 more minutes, until the chicken strips are cooked through and the vegetables are soft and tender, but still juicy. Meanwhile, heat the tortillas in the microwave to soften them.
- Spoon the chicken mixture into a serving bowl and take it to the table with the cooked tortillas, guacamole, salsa and sour cream.
- Keep the tortillas warm.
Nutrition Facts : Calories 182.5, Fat 6.2, SaturatedFat 1.1, Cholesterol 17.1, Sodium 211.7, Carbohydrate 22.2, Fiber 2.2, Sugar 4.4, Protein 9.8
MARINATED CHICKEN FAJITAS
Great flavor combination! EASY!!! The prep time actually combines the marinating time and the prep time.
Provided by yumyumum
Categories Lunch/Snacks
Time 2h10m
Yield 8 fajitas, 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut the chicken breast into strips.
- Mix onions, peppers, olive oil, lime juice, garlic and salsa.
- Add chicken and marinate 2-12 hours.
- Broil or pan fry all together until chicken is done.
- Divide among tortillas.
- Top with extra salsa, shredded cheese, lettuce -- however you like.
- ENJOY!
Nutrition Facts : Calories 424.9, Fat 14.6, SaturatedFat 2.8, Cholesterol 72.6, Sodium 809.1, Carbohydrate 42.3, Fiber 4.7, Sugar 6.3, Protein 31.1
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- Place chicken in a resealable plastic bag. Mix soy, lime juice, cilantro, Sriracha, and lime zest together in a small bowl. Pour over chicken and toss in the marinade until evenly coated. Seal bag and refrigerate for at least an hour or up to 8 hours.
- Heat a charcoal or gas grill to medium-high. Cut peppers into wedges and toss with olive oil. Season with salt a pepper. If you want to do zucchini, jalapeños, or any other vegetables on the grill you can add them to the peppers.
- Brush the grates of the grill with oil and remove the chicken from the marinade letting any excess drip back into the bag. Grill chicken until lightly charred and cooked through, about 10 minutes total. Remove to a clean platter, cover and keep warm.
- Grill the vegetables until lightly charred and tender, about 10 minutes. Slice the chicken and vegetables into thin slices and serve with warm tortillas and optional garnishes.
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