Chicken Fajitas

  • Cooking time15
  • Prep time15
  • Servings4
recipe image Chicken Fajitas


  • 2 Tbsp. 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
  • 0.75 lb. boneless, skinless chicken breasts, cut into thin strips
  • 1 Tbsp. lime juice
  • 2 tsp. chili powder
  • 0.5 tsp. ground cumin
  • 0.25 tsp. cayenne pepper


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. 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. 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.