Servings:
|
about
scaling
|
Cook Time: |
|
Prep Time: |
30 mins |
Cook Method: |
|
Cook Temp: |
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| |
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Optional accompaniments
T aste of Inspirations© Black Bean and Corn Salsa, sliced avocado, sour cream, cilantro sprigs, lime wedges
1. Preheat oven to 325°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 sauté 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.
Nutrition Facts |
|
Serving Size
(380g
)
|
|
Servings Per Container
4
|
| Amount Per Serving |
| Calories 530 |
Calories from Fat 146 |
| |
% Daily Value * |
| Total Fat 16.3g |
25% |
| Saturated Fat 2g |
10% |
| Trans Fat 0g |
|
| Cholesterol 89mg |
30% |
| Sodium 1738mg |
72% |
| Total Carbohydrate 51g |
17% |
| Dietary Fiber 3g |
12% |
| Sugars 11g |
|
| Protein 43g |
|
| Vitamin A 27% |
Vitamin C 233% |
| Calcium 7% |
Iron 27% |
| * Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: |
| |
Calories |
2,000 |
2,500 |
| Total Fat |
Less Than |
65g |
80g |
| Saturated Fat |
Less Than |
20g |
25g |
| Cholesterol |
Less Than |
300mg |
300mg |
| Sodium |
Less Than |
2,400mg |
2,400mg |
| Total Carbohydrate |
Less Than |
300g |
375g |
| Dietary Fiber |
Less Than |
25g |
30g |
|
| Calories per gram: |
| Fat 9 - Carbohydrate 4 - Protein 4 |
back to top
|
|
2 Tbs |
Extra virgin olive oil, divided |
|
2 Tbs |
Fresh lime juice |
|
4 tsp |
Dark brown sugar |
|
1 Tbs |
Worcestershire sauce |
|
1 Tbs |
Minced fresh cilantro |
|
1/2 tsp |
Ground cumin |
|
3 cup |
skinned and roughly shredded rotisserie chicken |
|
8 ea |
Flour tortillas |
|
2 ea |
medium red onions, halved and thickly sliced |
|
1 ea |
Large red bell pepper, sliced into 3/4-inch strips |
|
1 ea |
large yellow bell pepper, sliced 3/4-inch strips |
|
1 Tbs |
Minced garlic |
|
1 tsp |
Kosher salt |
|
1/4 tsp |
Black pepper, freshly ground |
|
