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Ingredients
- 1 clove garlic, finely chopped
- 1 tbsp. acceptable vegetable oil
- 1 1/2 tbsp. fresh lemon or possibly lime juice
- 3 tbsp. Worcestershire sauce
- 1/8 teaspoon freshly grnd black pepper, or possibly to taste
- 1 1/4 lbs. boneless chicken breasts, skinned, all visible fat removed
- 1 lg. onion
- 1 lg. green pepper
- 2 teaspoon acceptable vegetable oil
- 8 corn tortillas
Directions
- Preheat broiler.
- To make marinade, combine garlic, oil, lemon or possibly lime juice, Worcestershire sauce and pepper in a bowl.
- Cut chicken lengthwise into thin 3/8 inch strips. Add in to marinade, toss to coat proportionately and let chicken marinate in chill 10 to 20 min, turning at least once.
- Slice the onion and pepper into thin 1/8 inch strips.
- In a non-stick skillet, heat 2 tsp. oil over medium-high heat. Add in onion and pepper slices and saute/fry, stirring constantly, about 5 min, or possibly till onion is slightly brown.
- Wrap tortillas in foil and place on lower shelf of oven. Heat thoroughly.
- Line broiler pan with foil. Place chicken on the foil and broil about 3 inches from heat for 4 min.
- To serve, place three cooked chicken strips on each tortilla, top with onions, peppers and assorted garnishes as desired. Roll tortilla around chicken strips and eat with fingers.
- Makes 4 servings (2 fajitas per serving); 346 calories per serving.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1036g | |
| Calories 1603 | |
| Calories from Fat 636 | 40% |
| Total Fat 71.44g | 89% |
| Saturated Fat 14.91g | 60% |
| Trans Fat 1.13g | |
| Cholesterol 290mg | 97% |
| Sodium 898mg | 37% |
| Potassium 2288mg | 65% |
| Total Carbs 132.03g | 35% |
| Dietary Fiber 19.3g | 64% |
| Sugars 16.35g | 11% |
| Protein 110.45g | 177% |
