Todd’s Chicken Fajita’s
(from mom2mpr’s recipe box)
Great chicken for salad the next day-make extra
Source: Cooking Light-November 2002
Prep time: 560 minutes
Cook time: 10 minutes
Serves 4 people
Categories: chicken, dinner, easy, grill, marinade
Ingredients
- 1/4 cup low-sodium soy sauce
- 1/4 cup Worcestershire sauce
- 3 tablespoons chopped fresh cilantro
- 1/4 teaspoon black pepper
- 4 garlic cloves, crushed
- 1 (12-ounce) can light beer
- 4 (4-ounce) skinless, boneless chicken breast halves
- Cooking spray
- 1 1/2 cups (1/2-inch-thick) slices green bell pepper
- 1 cup (1/2-inch-thick) slices onion
- 4 (10-inch) flour tortillas
- 1/2 cup bottled salsa
- 1/4 cup (1 ounce) shredded reduced-fat extra-sharp cheddar cheese
- 1/4 cup fat-free sour cream
Directions
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Combine first 6 ingredients in a large zip-top plastic bag; add chicken. Seal and marinate in refrigerator 8 hours or overnight, turning occasionally.
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Prepare grill.
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Remove chicken from bag; discard marinade. Place chicken on grill rack coated with cooking spray; grill 4 minutes on each side or until done. Slice chicken diagonally into thin strips. Place bell pepper and onion slices on grill rack; grill 2 minutes on each side or until lightly browned.
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Warm tortillas according to package directions. Working with 1 tortilla at a time, place one-fourth of the chicken strips, bell pepper, and onion in the center of each tortilla. Top each serving with 2 tablespoons salsa, 1 tablespoon cheese, and 1 tablespoon sour cream; roll up.