Tested till perfect Grilled Chicken Fajitas
Grilled Chicken Fajitas
Photography by Matthew Kimura

Grilled Chicken Fajitas

Using skinless chicken is a healthy and delicious way to cut back on fat. Add some Fresh Tomato Salsa when you wrap up these tasty packages.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: July 2003

Recipe5 out of 5 based on 1 ratings.
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  • Portion size 4


    1 lb (500 g) boneless skinless chicken breasts
    Half each sweet green and red pepper
    4 large whole wheat tortillas
    2 cups (500 mL) shredded lettuce
    1 cup (250 mL) shredded part-skim mozzarella or light provolone cheese
    2 tbsp (25 mL) vegetable_oil
    1 tsp (5 mL) chili_powder
    1/2 tsp (2 mL) smoked or sweet paprika
    1/4 tsp (1 mL) ground cumin
    1/4 tsp (1 mL) each salt and pepper
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Marinade: In small bowl, combine oil, chili powder, paprika, cumin, salt and pepper; brush over chicken. Let stand for 10 minutes. Core, seed and cut green and red peppers in half lengthwise.

Place chicken and green and red peppers on greased grill over medium-high heat; close lid and grill, turning chicken once, until no longer pink inside, about 10 minutes. Transfer to cutting board; let cool for 2 minutes. Cut chicken and peppers into 1/4-inch (5 mm) thick strips.

Meanwhile, stack tortillas and double wrap in foil. Place on grill over medium heat; close lid and warm through, about 4 minutes. To serve, divide chicken, peppers, lettuce and mozzarella among tortillas; fold up.

Nutritional Information Per serving: about

cal 398 pro 39g total fat 14g sat. fat 4g
carb 36g fibre 4g chol 82mg sodium 672mg

% RDI:

calcium 22 iron 16 vit A 17 vit C 62
folate 19
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