Chicken Fajitas

  • Prep time 30 mins
  • Cook time 10 mins
  • Yields 4

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  • Recipe Attribution Barbara Finley, Project CHEF


  • 1 large boneless, skinless chicken breast
  • ½ cup fresh cilantro leaves
  • ½ lime, juiced
  • 1 tsp. chili powder
  • 1 tsp. ground cumin
  • 1/4 tsp. pepper
  • 2 Tbsp. vegetable oil (split into 1 Tbsp. and 1 Tbsp.)
  • 1 onion, thinly sliced
  • 1 clove garlic, minced
  • 1 large red pepper, sliced into thin strips
  • Pinch salt and pepper
  • 4 10-inch flour tortillas
  • ½ cup plain yogurt
  • ¼ fresh jalapeno pepper finely chopped (optional)
  • Salt and pepper


  • Cutting board
  • Sharp knife
  • Garlic press
  • Juicer or reamer
  • Medium bowl
  • Measuring spoons
  • Measuring cups and spoons
  • 4 small bowls
  • Spoons
  • Tin foil
  • Large frying pan
  • Metal or plastic spatula


  1. Turn on the oven to 350° F.
  2. On a cutting board, cut the chicken breast into thin slices. Place the chicken in a small bowl. Wash the knife and cutting board with warm, soapy water and dry them.
  3. Pick the leaves off of the fresh cilantro and tear into small pieces into a small bowl. Add 2 Tbsp. of the cilantro to the chicken.
  4. Juice the ½ lime using a juicer or reamer and add to the chicken.
  5. Measure the chili powder, ground cumin and 1/4 tsp. pepper and add to the chicken.
  6. Mix the chicken with the other ingredients and let marinade for about 10 minutes.
  7. Cut the onion in ½, from the hairy end to the tip. Peel the skin from each half. Slice each half into thin strips. Put in a small bowl.
  8. Peel the skin from the garlic clove and press through a garlic press. Add to the onion.
  9. Cut the red pepper in ½ from the stem to the tip. Remove the stem and the seeds and throw them out. Slice each half into thin strips, about the same size as the onion strips. Put into a small bowl.
  10. Cut a jalapeno pepper in ½ from stem to tip and remove the seeds and throw them out. ( When cutting jalapenos, be careful you do not rub your eyes, as they will burn.) Cut 1/4 of the jalapeno into thin strips and then cut the strips into small squares. Put the jalapeno into a small bowl and then wash your hands and wipe the cutting board. (Save the rest of the jalapeno for another use.)
  11. Measure the yogurt and add to the jalapeno. Add 2 - 3 Tbsp. of the cilantro. Mix the ingredients together and put to the side for now.
  12. Put a frying pan on the stove-top and turn on the heat to medium-high. Add 1 Tbsp. of oil and let the pan and oil heat up.
  13. Season the chicken with a pinch of salt, then add the chicken mixture to the frying pan. Move the chicken around the pan with a spatula, so that both sides cook. Cook until the chicken reaches 74° C (165° F) on an instant read thermometer. Turn the heat off and remove the chicken to a clean bowl (not the bowl it was marinating in).
  14. Turn the heat back on to a medium heat. Add 1 Tbsp. of vegetable oil to the same frying pan and let heat up. Add the onion and garlic and sautéuntil soft, about 2 minutes.
  15. Add the red peppers and season with a pinch of salt and pepper. Sauté, moving them around the pan until they are soft, about 4 - 5 minutes.
  16. While the red peppers are cooking, wrap the tortillas in tin foil and heat them in the oven for about 5 minutes.
  17. Add the chicken to the pepper mixture and cook until the chicken is heated through. Turn off the heat and mix in the remaining cilantro.
  18. Spread 1 or 2 Tbsp. of the yogurt mixture over each warm tortilla.
  19. Spoon some of the chicken mixture down the center of each tortilla and roll them up.
  20. Serve right away with fresh salsa on the side.

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