Delicious. Not too hot. Serve with salsa, guacamole, and sour cream.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Whisk 1/4 cup oil, red wine vinegar, jalapeno pepper, oregano, garlic, seasoned salt, and cumin together in a large bowl to make marinade.

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  • Divide marinade between 2 bowls. Place chicken strips in 1 bowl. Place green bell pepper, red bell pepper, yellow bell pepper, and onion in the second bowl. Marinate at room temperature for 30 minutes.

  • Heat 1 tablespoon oil in a wok over medium-high heat. Add bell pepper-onion mixture; cook and stir until softened and blackened in spots, about 5 minutes. Transfer to a bowl.

  • Heat remaining 1 tablespoon oil in the same wok. Add chicken; cook and stir until no longer pink in the center, 5 to 10 minutes. Return pepper-onion mixture to the wok; stir until heated through. Serve over flour tortillas.

Cook's Notes:

Substitute 2 teaspoons dried oregano for the fresh oregano if desired.

Marinate chicken and vegetables in the refrigerator for up to 24 hours.

Nutrition Facts

498 calories; 18.8 g total fat; 32 mg cholesterol; 729 mg sodium. 60.4 g carbohydrates; 21.2 g protein; Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/01/2018
Made as written and this turned out pretty good. I think the chicken benefited more from the marinade than the veggies. If I were to make this again I'd use all of the marinade on the chicken or either double it and use a full batch on the meat and a full batch on the veggies. The chicken was very flavorful and super tender. I do prefer more of a char on my fajitas and would grill next time. Overall a good recipe and one that could easily be changed up to suit your preference. Read More
(1)
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/01/2018
Made as written and this turned out pretty good. I think the chicken benefited more from the marinade than the veggies. If I were to make this again I'd use all of the marinade on the chicken or either double it and use a full batch on the meat and a full batch on the veggies. The chicken was very flavorful and super tender. I do prefer more of a char on my fajitas and would grill next time. Overall a good recipe and one that could easily be changed up to suit your preference. Read More
(1)
Rating: 4 stars
01/01/2018
Made as written and this turned out pretty good. I think the chicken benefited more from the marinade than the veggies. If I were to make this again I'd use all of the marinade on the chicken or either double it and use a full batch on the meat and a full batch on the veggies. The chicken was very flavorful and super tender. I do prefer more of a char on my fajitas and would grill next time. Overall a good recipe and one that could easily be changed up to suit your preference. Read More
(1)
Rating: 4 stars
07/12/2018
Be sure to use FRESH white corn fajita tortillas Read More
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Rating: 5 stars
07/19/2018
Did recipe almost exactly but use canned dices jalapenos instead of fresh grilled chicken and vegetables on the gas grill. It turned out fabulous! Will definitely make again. Thanks for the great recipe. Read More