Mexican Asparagus Chicken Fajitas Recipe

Asparagus Chicken Fajitas 


1 pound boneless skinless chicken breasts, cut into strips

3/4 cup fat free Italian-style dressing

1 tablespoon vegetable oil

1 pound fresh asparagus, trimmed and cut into 2 inch pieces

1 medium sweet red pepper, julienned

1 medium sweet yellow pepper, julienned

1/2 cup fresh or frozen corn

1/4 cup diced onion

2 tablespoons lemon juice

1/2 teaspoon garlic salt

1/8 teaspoon pepper

12 (6 inch) flour tortillas, warmed


Place chicken in a large resealable plastic bag; add salad dressing. seal bag and turn to coat; refrigerate for 4 hours, turning several times.

Drain and discard marinade. In a large nonstick skillet, saute chicken in oil for 3 minutes. Add the asparagus, peppers, corn and onion. Cook an stir for 7 minutes or until the chicken juices run clear and vegetables are crisp-tender. Stir in the lemon juice, garlic salt and pepper. Spoon 1/2 cup on each tortilla; fold in sides.

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