Best Grilled Chicken Fajita Stir Fry Recipes

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GRILLED CHICKEN FAJITA STIR-FRY



Grilled Chicken Fajita Stir-Fry image

Give your picnic extra sizzle with chicken fajitas in the grill basket. Peppers, chilies and Old El Paso salsa lend mucho flavour to this low-fat main dish.

Categories     Entree

Time 40m

Yield 8

Number Of Ingredients 11

1/4 cup (50 mL) Old El Paso* Thick N' Chunky Salsa
2 tsp (10 mL) honey
2 tsp (10 mL) chopped (not drained) chipotle chilies in adobo sauce
1/2 tsp (2 mL) chili powder
1 lb (500 g) boneless chicken breasts, sliced into thin strips
1 medium green bell pepper, cut into thin strips
1 medium red bell pepper, cut into thin strips
1 medium onion, thinly sliced
1 pkg (8 count) Old El Paso* Large Flour Tortillas (wrapped in foil and warmed on grill)
1 medium ripe avocado, pitted, peeled and sliced thinly
Additional Old El Paso* Thick N' Chunky Salsa, if desired

Steps:

  • Heat coals or gas grill for direct heat. In large bowl, mix 1/4 cup salsa, the honey, chipotle chilies and chili powder. Add chicken, bell peppers and onion; toss to coat. Place mixture in grill basket (grill "wok").
  • Cover and grill chicken and vegetables over medium heat 15 to 18 minutes, shaking basket or stirring mixture occasionally, until chicken is no longer pink in center and vegetables are crisp-tender.
  • Spoon mixture onto center of each tortilla; top with avocado and additional salsa. Roll tortillas around filling.

Nutrition Facts : Calories 200, Carbohydrate 20 g, Cholesterol 35 mg, Fiber 3 g, Protein 16 g, SaturatedFat 1 1/2 g, ServingSize 8 servings, Sodium 190 mg, Sugar 4 g, TransFat 0 g

STIR-FRIED CHICKEN FAJITAS



Stir-Fried Chicken Fajitas image

I developed this recipe one evening when I was hungry for fajitas but didn't want to light the charcoal grill! That makes the preparation a little different from traditional chicken fajitas...but our family likes these better.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

4 boneless skinned chicken breast halves cut in thin strips
3/4 cup bottled Italian dressing
1 small mild onion, sliced, separated into rings
1 small green pepper, sliced in strips
1 small red pepper, sliced in strips
1 small yellow pepper, sliced in strips
1 cup sliced fresh mushrooms
1/2 teaspoon garlic salt
2 tablespoons fresh lemon or lime juice
Salt to taste
Black pepper to taste
Flour tortillas
Picante sauce
Sour cream

Steps:

  • In heavy plastic bag, combine chicken strips and dressing; refrigerate several hours or overnight, turning bag occasionally. Drain. , Heat a large nonstick skillet over medium high heat; stir-fry chicken strips and onions for 2 minutes. Add pepper strips and mushrooms; cook and stir until chicken is done and peppers are tender-crisp. Season with garlic salt, lemon juice and salt and pepper as desired. Serve in warm tortillas. Top with picante sauce and sour cream.

Nutrition Facts : Calories 326 calories, Fat 14g fat, Cholesterol 78mg cholesterol, Sodium 694mg sodium, Carbohydrate 21g carbohydrate, Fiber 29g protein. Diabetic Exchanges

FREEZER BAG CHICKEN FAJITA STIR-FRY



Freezer Bag Chicken Fajita Stir-Fry image

This Mexican-inspired stir-fry is the perfect quick weekend project: peppers, onions and chicken are tossed with a chili-spiced oil and frozen.

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 11

1/4 cup vegetable oil
2 tablespoons chili powder
2 teaspoons ground cumin
Kosher salt and freshly ground black pepper
2 cloves garlic, finely chopped
1 red bell pepper, cut into thin strips
1 green bell pepper, cut into thin strips
1 small red onion, thinly sliced
1 1/4 pounds boneless, skinless chicken breasts, cut into 1/2-inch pieces
12 small flour tortillas, warmed
Guacamole, salsa, sour cream and lime wedges, for serving

Steps:

  • Whisk together the oil, chili powder, cumin, 1 teaspoon salt and several grinds black pepper in a large microwave-safe bowl. Add the garlic, peppers and onion and toss to coat. Cover with plastic wrap and microwave until the vegetables are crisp-tender, about 2 minutes. Remove the plastic wrap and let cool completely.
  • Transfer the vegetables with the marinade to a large resealable plastic bag and add the chicken. Squeeze out most of the air and seal, then toss gently to coat the chicken with the marinade. Freeze until ready to use. Let thaw in the refrigerator for at least 24 hours before cooking.
  • Pour the chicken, vegetables and marinade into a large skillet and heat over high heat. Cook, stirring often, until the chicken is cooked through, about 12 minutes. Season with salt and pepper.
  • Divide the chicken and vegetables among 4 plates. Serve with 3 tortillas each and the guacamole, salsa, sour cream and lime wedges on the side.

GRILLED CHICKEN FAJITAS



Grilled Chicken Fajitas image

Add a little char to your fajitas and skip the stove with this essential summertime recipe.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h30m

Yield 4

Number Of Ingredients 8

1/4 cup lime juice
1 tablespoon vegetable oil
1 teaspoon chili powder
1 pound boneless skinless chicken breast halves, cut into 4x1/4-inch strips
1 medium onion, cut into 1/4-inch slices
8 Old El Paso™ flour tortillas (8 inches in diameter)
1 cup Old El Paso™ salsa (any variety)
1/2 cup guacamole, if desired

Steps:

  • Mix lime juice, oil and chili powder in shallow glass or plastic dish or heavy-duty resealable plastic food-storage bag. Add chicken and onion; turn to coat with marinade. Cover dish or seal bag and refrigerate at least 1 hour but no longer than 24 hours.
  • Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat.
  • Remove chicken and onion from marinade; reserve marinade. Cover and grill chicken and onion 4 to 6 inches from medium heat 8 to 10 minutes, brushing frequently with marinade and turning once, until chicken is no longer pink in center. Discard any remaining marinade.
  • Divide chicken and onion among tortillas, placing in center. Fold one end of tortilla up about 1 inch over chicken mixture; fold right and left sides over folded end, overlapping. Fold remaining end down. Top with salsa and guacamole.

Nutrition Facts : Calories 450, Carbohydrate 54 g, Cholesterol 60 mg, Fiber 4 g, Protein 33 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 640 mg

GRILLED CHICKEN FAJITAS



Grilled Chicken Fajitas image

Mouthwatering grilled chicken fajitas with a little zing. Serve on a bed of mixed lettuces with guacamole, salsa, and sour cream, if desired.

Provided by mikeandmelody

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 50m

Yield 5

Number Of Ingredients 7

2 lime (2" dia)s limes, juiced
2 tablespoons olive oil
2 tablespoons fajita seasoning
1 pound skinless, boneless chicken breast halves
2 large yellow bell peppers
2 large red bell peppers
10 (6 inch) flour tortillas, warmed

Steps:

  • Whisk lime juice, olive oil, and fajita seasoning together in a bowl and pour into a resealable plastic bag. Add chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes.
  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Cut bell peppers in half and discard the inner membranes and seeds.
  • Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
  • Place chicken and peppers (cut-sides down) on the preheated grill. Cook, turning occasionally, until chicken is no longer pink in the center and the juices run clear, and peppers have nice grill marks on them, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Cut peppers and chicken into strips and serve on tortillas.

Nutrition Facts : Calories 402.2 calories, Carbohydrate 46.1 g, Cholesterol 51.7 mg, Fat 12.9 g, Fiber 4.7 g, Protein 25.7 g, SaturatedFat 2.6 g, Sodium 624.8 mg, Sugar 6.2 g

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