Skip to main content

Bake & Roast

Lime-Cilantro Chicken Fajitas
2 tablespoons Extra virgin olive oil, divided
3 tablespoons Fresh lime juice
4 teaspoons dark brown sugar
1 tablespoon worcestershire sauce
1 tablespoon Fresh cilantro, minced
12 ozs rotisserie chicken meat, skinned and roughly shredded (3 cups)
8 whole Flour tortillas, 7" to 8"
2 medium whole red onion, halved and thickly sliced
1 large whole red bell pepper, sliced in 3/4-inch strips
1 large whole yellow bell pepper, sliced in 3/4-inch strips
1 tablespoon Garlic, minced
1/4 teaspoon kosher salt, or to taste
1/4 teaspoon Black pepper, freshly ground, or to taste
Taste of Inspirations Black Bean and Corn Salsa, sliced avocado, sour cream, cilantro sprigs, lime wedges (optional)
+ Add to Shopping List
Lime-Cilantro Chicken Fajitas

Lime-Cilantro Chicken Fajitas

Lime-Cilantro Chicken Fajitas
  • Servings:Serves 4 (2 fajitas each)
  • Prep Time:20 minutes
  • Cook Time:10 minutes
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