These Low-Fat Chicken Fajitas offer a vibrant, high-protein meal that captures the bold flavors of Mexican cuisine without the heavy guilt. Tender chicken strips are sautéed with aromatic garlic, crisp onions, and sweet peppers, then tossed in a light salsa sauce. The dish is assembled in warm flour tortillas and topped with fresh shredded lettuce and a cool dollop of low-fat yogurt, creating a perfect balance of hot and cold, crunchy and soft textures. Ideal for busy weeknights, this recipe comes together in under 45 minutes using simple pantry staples. ItâÂÂs a crowd-pleaser that satisfies cravings for savory, seasoned goodness while keeping the calorie count low. Serve with extra salsa or lime wedges for an extra kick.
Low-Fat Chicken Fajitas
Description
These Low-Fat Chicken Fajitas offer a vibrant, high-protein meal that captures the bold flavors of Mexican cuisine without the heavy guilt. Tender chicken strips are saut&# 195;©ed with aromatic garlic, crisp onions, and sweet peppers, then tossed in a light salsa sauce. The dish is assembled in warm flour tortillas and topped with fresh shredded lettuce and a cool dollop of low-fat yogurt, creating a perfect balance of hot and cold, crunchy and soft textures. Ideal for busy weeknights, this recipe comes together in under 45 minutes using simple pantry staples. ItâÂÂs a crowd-pleaser that satisfies cravings for savory, seasoned goodness while keeping the calorie count low. Serve with extra salsa or lime wedges for an extra kick.Ingredients
Directions
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Preheat oven to 300ðF (150ðC).
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Cut the boned, skinless chicken breast halves into bite-sized strips.
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Wrap the flour tortillas in foil and place them in the preheated oven.
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Heat the tortillas in the oven for 10-12 minutes, or until warm and pliable.
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While the tortillas heat, spray a large skillet with cooking spray.
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Add the sliced onion and minced garlic to the skillet; stir-fry for 2 minutes.
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Add the sliced green or red pepper; stir-fry for 1-2 minutes more, until the vegetables are tender-crisp.
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Remove the vegetable mixture from the skillet and set aside.
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Add the cooking oil to the same skillet over medium-high heat.
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Add the chicken strips to the skillet; stir-fry for 3-5 minutes, or until the chicken is tender and no longer pink inside.
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Return the cooked vegetables to the skillet with the chicken.
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Pour the salsa over the chicken and vegetable mixture.
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Cook and stir everything together for 1-2 minutes, until heated through.
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To serve, divide the chicken mixture evenly among the warm tortillas.
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Top each fajita with shredded lettuce.
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Dollop with plain low-fat yogurt and sprinkle with thinly sliced green onion.
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Roll up the tortillas and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 957.5kcal
- % Daily Value *
- Total Fat 28.7g45%
- Saturated Fat 6.5g33%
- Cholesterol 191.4mg64%
- Sodium 1033.5mg44%
- Total Carbohydrate 77.7g26%
- Dietary Fiber 7.9g32%
- Sugars 7.0g
- Protein 85.0g170%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Leftover filling can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or skillet before serving.
Substitutions: Use corn tortillas instead of flour for a gluten-free option. Swap low-fat yogurt for sour cream if a richer flavor is desired.
Tips: For extra flavor, season the chicken with a pinch of cumin or chili powder before cooking. Ensure chicken is cooked to an internal temperature of 165ðF (74ðC).
Variations: Add black beans or corn to the skillet for added fiber and texture.
