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    Todd's Chicken Fajitas

    Source of Recipe

    Cooking Light-11/02

    List of Ingredients

    • 1/4 cup low-sodium soy sauce
    • 1/4 cup Worcestershire sauce
    • 3 tablespoons chopped fresh cilantro
    • 1/4 teaspoon black pepper
    • 4 cloves garlic, crushed
    • 1 (12 ounce) can light beer
    • 4 (4 ounce) skinless boneless chicken breast halves
    • cooking spray
    • 1 1/2 cups (1/2-inch-thick) slices green bell pepper
    • 1 cup (1/2-inch-thick) slices onion
    • 4 (10 inch) flour tortillas
    • 1/2 cup bottled salsa
    • 1/4 cup (1 ounce) shredded reduced-fat extra-sharp cheddar cheese
    • 1/4 cup fat-free sour cream


    1. Combine first 6 ingredients in a large zip-top plastic bag; add chicken. Seal and marinate in refrigerator 8 hours or overnight, turning occasionally.

    2. Prepare grill.

    3. Remove chicken from bag; discard marinade. Place chicken on grill rack coated with cooking spray; grill 4 minutes on each side or until done. Slice chicken diagonally into thin strips. Place bell pepper and onion slices on grill rack; grill 2 minutes on each side or until lightly browned.

    4. Warm tortillas according to package directions. Working with 1 tortilla at a time, place one-fourth of the chicken strips, bell pepper, and onion in the center of each tortilla. Top each serving with 2 tablespoons salsa, 1 tablespoon cheese, and 1 tablespoon sour cream; roll up.

    5. Servings: 4

    6. 316 cal, 6.5g fat, 26.8g pro, 33.5g carb, 1.7g fiber, 56mg chol, 3mg iron, 847mg sod, 146mg calc.




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