Chicken Fajita Salad Wraps Recipe 445 Recipes

CHICKEN FAJITA SALAD RECIPE BY TASTY

Chicken Fajita Salad Recipe by Tasty image

Here's what you need: canola oil, boneless, skinless chicken breast, red bell pepper, yellow bell pepper, onion, salt, chili powder, cumin, garlic powder, olive oil, lime juice, brown sugar, chili flakes, salt, romaine lettuce, avocado

Provided by Tasty

Categories Lunch

Yield 2 servings

Number Of Ingredients 16

Ingredients

2 tablespoons canola oil
1 boneless, skinless chicken breast
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 onion, medium, thinly sliced
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder
3 tablespoons olive oil
3 tablespoons lime juice
1 teaspoon brown sugar
1 teaspoon chili flakes
1 teaspoon salt
1 head romaine lettuce, chopped
1 avocado, sliced

Steps:

Heat the oil in a pan over medium-high heat. Cook the chicken, bell peppers, onion, salt, chili powder, cumin, and garlic powder for five minutes, stirring constantly.
Flip the chicken, and cook for another five minutes, until chicken is cooked and vegetables are slightly soft. Remove from heat and slice the chicken into strips.
In a small bowl, combine the olive oil, lime juice, brown sugar, chili, and salt, stirring until evenly mixed.
In a large bowl, toss the romaine lettuce with the chicken, peppers & onions, avocado, and dressing.
Enjoy!

Nutrition Facts : Calories 691 calories, Carbohydrate 39 grams, Fat 49 grams, Fiber 12 grams, Protein 29 grams, Sugar 16 grams

CHICKEN FAJITA SALAD WRAPS

Chicken Fajita Salad Wraps image

Try a complete and tasty dinner all bundled up in a wrap. Chipotle chiles and a twist of citrus are the flavor secrets.

Provided by Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 8

Number Of Ingredients 12

Ingredients

1 cup ranch dressing
1 tablespoon lime juice
1 tablespoon finely chopped chipotle chiles in adobo sauce (from 7-oz can)
1 teaspoon grated lime peel
3 cups chopped cold deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
2 cups thinly sliced iceberg lettuce
1 cup frozen corn, cooked, cooled
1 small tomato, seeded, chopped (1/3 cup)
1 cup shredded Monterey Jack cheese (4 oz)
1 package (11 oz) Old El Paso™ flour tortillas for burritos (8 tortillas; 8 inch)
Old El Paso™ Thick 'n Chunky salsa, if desired
Sour cream, if desired

Steps:

In small bowl, mix dressing ingredients; set aside. In large bowl, stir together chicken, lettuce, corn and tomato. Add dressing; toss to coat.
To assemble each wrap, spoon 1/8 of chicken mixture down center of each tortilla; sprinkle with cheese. Roll up. Serve immediately with salsa and sour cream.

Nutrition Facts : Calories 420, Carbohydrate 30 g, Cholesterol 50 mg, Fat 3, Fiber 2 g, Protein 17 g, SaturatedFat 7 g, ServingSize 1 Wrap, Sodium 1360 mg, Sugar 4 g, TransFat 1 g

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