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Chicken Fajita Stir-Fry
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground cumin
1/8 teaspoon cayenne
1/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper
8 medium ( 8 inch) whole-wheat Flour tortillas (12 oz. pkg.)
2 tablespoons grapeseed or peanut oil, divided
1 lb boneless skinless chicken breast, sliced into 1/4-inch strips
1/4 cup water
1 red or orange bell pepper, sliced into strips
1 yellow bell pepper, sliced into strips
1 medium zucchini, sliced into matchsticks
1 tablespoon fresh lime juice
1 each avocado, sliced (optional)
1/2 cup salsa (optional)
1/2 cup nonfat plain greek yogurt (optional)
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Chicken Fajita Stir-Fry

Chicken Fajita Stir-Fry

Chicken Fajita Stir-Fry
Two Stars Guiding Stars
  • Servings:Serves 4
  • Prep Time:15 minutes
  • Cook Time:10 minutes
1. Combine paprika, garlic powder, onion powder, cumin, cayenne, salt, and black pepper in a small bowl and set aside.
2. Preheat oven to 250 degrees. Stack tortillas and wrap stack in foil. Place in oven while you prepare the fajitas.
3. Heat a wok or large skillet over high heat. Add 1 tablespoon of the oil, swirl to coat, and add chicken. Cook, stirring frequently, until chicken just loses its pink hue, about 3 minutes. Transfer chicken to a plate.
4. Add remaining 1 tablespoon oil to the wok or skillet and swirl to coat. Add water and bell peppers. Cook 1 minute, then add zucchini. Cook until vegetables are just crisp-tender, about 2 minutes, stirring frequently. Returnchicken to pan. Sprinkle on reserved spice mixture and stir to distribute well. Cook 1 minute, stirring often. Remove from heat and stir in lime juice.
5. To serve, transfer chicken to a serving bowl. Serve warmed tortillas on a plate, with avocado, salsa, and Greek yogurt in small bowls on the side, if desired. Diners can place a tortilla on a plate and top with chicken and other toppings of their choice. Alternately, place tortillas on a work surfaceand divide chicken among them. Add toppings as desired. Fold in the left and right sides of the tortilla and tuck in the edges. Serve immediately.
Source: Hannaford fresh Magazine, May - June 2012