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This Tex-Mex favorite tastes just as good wrapped in lettuce leaves as it does in flour tortillas.

Everyday Food, October 2004


Recipe Summary test

10 mins
30 mins


Ingredient Checklist
Additions (optional)


Instructions Checklist
  • In a medium bowl or resealable plastic bag, combine garlic, lime juice, cumin, 2 teaspoons salt, and 1/2 teaspoon ground pepper; add chicken, and turn to coat.

  • Heat 2 tablespoons oil in a large skillet over medium heat. Add chicken breasts; cook until opaque throughout, 6 to 8 minutes per side. Transfer chicken to a plate; wipe skillet with a paper towel.

  • Heat remaining tablespoon oil in skillet. Add peppers and onion; season with salt and pepper. Cook, tossing frequently, until vegetables are crisp-tender, 5 to 7 minutes.

  • Thinly slice chicken; serve with cooked vegetables and desired accompaniments, letting guests assemble their own fajitas.

Cook's Notes

The chicken can be replaced with 1 1/2 pounds flank steak, cooked in the skillet to your liking and thinly sliced.