Spicy Chicken Fajitas


Family favorite in the summer, but can be cooked year-round with the broiler on cold days when you're pining for warm weather. Easy, tasty, and filling.

Prep Time:
30 mins
Cook Time:
25 mins
Additional Time:
12 hrs
Total Time:
12 hrs 55 mins
8 servings


  • 1 pound skinless, boneless chicken breast halves


  • 2 tablespoons soy sauce

  • 1 tablespoon lime juice

  • 1 tablespoon honey

  • ½ small jalapeno pepper, seeded and minced

  • 1 clove garlic, minced


  • 1 avocado, peeled and pitted

  • 1 tomato, peeled and chopped

  • ½ cup minced onion

  • 1 tablespoon lime juice

  • 1 tablespoon chopped fresh cilantro

  • 1 dash hot pepper sauce

  • 2 teaspoons canola oil

  • 1 onion, thinly sliced

  • ½ red bell pepper, thinly sliced

  • 8 (12 inch) flour tortillas

  • 1 cup shredded lettuce


  1. Place chicken in a large glass or ceramic bowl. Whisk soy sauce, 1 tablespoon lime juice, honey, jalapeno pepper, and garlic together in another bowl until marinade is smooth. Pour marinade over chicken and turn to coat completely. Cover the bowl with plastic wrap and refrigerate 12 hours to overnight, turning occasionally.

  2. Remove chicken from marinade and shake off excess. Pour marinade into a small saucepan; bring to a boil, reduce heat to medium-low, and simmer for 5 minutes.

  3. Mash avocado in a bowl. Stir in tomato, minced onion, 1 tablespoon lime juice, cilantro, and hot pepper sauce until guacamole is well-combined.

  4. Preheat an outdoor grill for medium-high heat and lightly oil the grate.

  5. Cook chicken on preheated grill, basting with marinade and turning often, until no longer pink in the center and the juices run clear, 7 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate and cover with aluminum foil to rest, about 5 minutes. Slice chicken across the grain into thin strips.

  6. Heat oil in a large nonstick skillet over medium-high heat. Saute sliced onion and red bell pepper in hot oil until tender, about 10 minutes.

  7. Wrap tortillas in a damp paper towel and microwave on high until softened 1 to 3 minutes. Place strips of chicken down the center of each tortilla and top with shredded lettuce, sauteed onion and red bell peppers, and guacamole. Wrap each tortilla tightly around filling.

Nutrition Facts (per serving)

506 Calories
15g Fat
69g Carbs
23g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 506
% Daily Value *
Total Fat 15g 20%
Saturated Fat 3g 16%
Cholesterol 32mg 11%
Sodium 1006mg 44%
Total Carbohydrate 69g 25%
Dietary Fiber 6g 22%
Total Sugars 7g
Protein 23g
Vitamin C 18mg 89%
Calcium 171mg 13%
Iron 5mg 26%
Potassium 517mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.