1 cup each thin red pepper, yellow pepper and green pepper strips
1/2 cup slivered red onions
3 cloves garlic, minced
8 small flour tortillas, warmed
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How do I make it ?
Pour marinade over chicken in shallow dish; stir to evenly coat chicken with marinade. Refrigerate 30 min. to marinate.
Heat half the oil in nonstick skillet on medium-high heat. Add peppers and onions; cook and stir 3 to 4 min. or until crisp-tender. Transfer to bowl; cover to keep warm.
Heat remaining oil in skillet. Add chicken mixture and garlic; cook 5 min. or until chicken is done, stirring frequently. Return vegetables to skillet; cook and stir 2 min. or until heated through. Serve wrapped in tortillas.
Kraft Kitchen Tips!
Spoon chicken mixture onto tortillas; top with salsa, sour cream, chopped fresh cilantro and/or Cracker Barrel Shredded Tex Mex Cheese before rolling up.
Calories From Fat
% Daily Value
Total fat 15 g
Saturated fat 4 g
Cholesterol 90 mg
Sodium 950 mg
Total carbohydrate 44 g
Dietary fibre 6 g
Sugars 6 g
Protein 33 g
4 servings, 2 fajitas (249 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.