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Chicken Fajitas

Unless you’re playing cards, folding is a good thing. That’s especially true with this hearty chicken fajita recipe.
  • Cooking time
  • Prep time
  • Portions 4
recipe image Chicken Fajitas


  • 2 Tbsp. (30 mL) Becel® Oil, divided
  • 1 large onion, thinly sliced
  • 1 medium green bell pepper, cut into thin strips
  • 1 medium red bell pepper, cut into thin strips
  • 1 clove garlic, finely chopped
  • 8 (15 cm. ea.) whole wheat tortillas, heated
  • 3/4 lb. (340 g) boneless, skinless chicken breasts, cut into thin strips
  • 1 Tbsp. (15 mL) lime juice
  • 2 tsp. (10 mL) chili powder
  • 1/2 tsp. (2 mL) ground cumin
  • 1/4 tsp. (1 mL) cayenne pepper
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. Heat 1 Tbsp. (15 mL.) Becel® Oil in large skillet over medium-high heat and cook onion, peppers and garlic until vegetables are tender, about 3 minutes. Remove vegetables from skillet; set aside.
  2. Add remaining Oil to skillet and brown chicken, stirring occasionally, until thoroughly cooked, about 2 minutes. Stir in lime juice, chilli powder, cumin and cayenne pepper. Return vegetables to skllet; heat through.
  3. Spoon chicken and vegetables onto tortillas. Top, if desired, with chopped tomatoes, refried beans, lowfat yogurt, light sour cream and shredded lowfat cheddar cheese. Roll up and enjoy.