Skip to main content

Print This Recipe

Lime-Cilantro Chicken Fajitas

  • Servings:

    Serves 4 (2 fajitas each) as an appetizer
  • Prep Time:

    20 minutes
  • Cook Time:

    10 minutes


2 Tbsp. extra-virgin olive oil, divided
3 Tbsp. fresh lime juice
4 tsp. dark brown sugar
1 Tbsp. Worcestershire sauce
1 Tbsp. minced fresh cilantro
3 cups skinned and roughly shredded rotisserie chicken meat
8 (8") flour tortillas
2 medium red onions, halved and thickly sliced
1 large red bell pepper, sliced in 3/4-inch strips
1 large yellow bell pepper, sliced in 3/4-inch strip
1 Tbsp. minced garlic
1/4 tsp. kosher salt, or to taste
1/4 tsp. freshly ground black pepper, or to taste
Taste of Inspirations Black Bean and Corn Salsa, sliced avocado, sour cream, cilantro sprigs, lime wedges (optional)
Lime-Cilantro Chicken Fajitas


1. Preheat oven to 325 degrees F. Whisk 1 Tbsp. of the olive oil together with lime juice, brown sugar, Worcestershire, cilantro, and cumin in a medium bowl. Add chicken, toss gently, and set aside.
2. Wrap stacked tortillas in foil and place in the oven to warm.
3. Heat the remaining 1 Tbsp. oil in a large nonstick skillet over medium-high heat. Add onions and peppers and saute until charred and softened, 8 to 10 minutes. After 7 minutes, add garlic, salt, and pepper and toss. Add the chicken and marinade to the skillet and warm through, 5 minutes.
4. To serve, arrange toppings in small bowls, wrap the tortillas in a towel, transfer the chicken mixture to a warm platter, and let diners create their own fajitas.
Source: Hannaford fresh Magazine, November - December 2009


Nutritional Facts
Servings Serves 4 (2 fajitas each)
Base Nutrients
Calories 480 kcal (24%)
Calories from Fat 171 kcal (0%)
Total Fat 19 g (29%)
Saturated Fat 4 g (20%)
Cholesterol 80 mg (27%)
Sodium 620 mg (26%)
Total Carbohydrates 43 g (14%)
Dietary Fiber 3 g (12%)
Protein 32 g (53%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a