Kitchen Sanctuary · by Nicky Corbishley★ 5.0 (4)
Chicken Fajita Recipe
NUTRITION · PER SERVING30M COOK
CAL 35%·PRO 100%
CARBS 43G25% OF CAL
7G FIBER0G ADDED0G INTRINSIC26G OTHER10G TOTAL SUGAR
FAT 34G45% OF CAL
8G SAT27G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Sautéed chicken and peppers with warm tortillas and all the fixings. Shareable and fun, great for a casual weeknight dinner.
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View the full recipe on Kitchen Sanctuary →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 8 small flour tortillas/flatbreads ((use gluten-free tortillas or GF pittas if necessary))
- 3 skinless chicken breast (sliced into strips)
- 3 tbsp oil ((neutral oil such as avocado or olive oil))
- 2 tbsp fajita seasoning
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow bell pepper
- 1 onion
- 1 avocado (sliced (brush with a little lemon/lime juice to prevent browning))
- 1 bunch fresh coriander/cilantro (roughly chopped)
- 120 ml (1/2 cup) sour cream
- 250 g (1 cup) salsa
- 50 g (1/2 cup) grated cheddar cheese
- 1-2 jalapenos (sliced)
- 1-2 limes (sliced or cut into wedges)
At a glance
PER SERVING · TIME 30M
CAL 35%·PRO 100%
CARBS 43G25% OF CAL
7G FIBER0G ADDED0G INTRINSIC26G OTHER10G TOTAL SUGAR
FAT 34G45% OF CAL
8G SAT27G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 1219mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1448mg
- Calcium
- 175mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1219MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.