Chicken Fajita Roll-Ups

SERVES: 4

SERVING SIZE: 4-ounces chicken and 1/3 cup veggies

COOK TIME: 25 Min

The next time your family asks for chicken fajitas, serve it to them like this! Our Chicken Fajita Roll-Ups feature those same great sizzlin' fajitas flavors, with a fun, low-carb twist. Instead of stuffing the chicken and fajita peppers into a tortilla, we've ditched the tortilla and stuffed the chicken!

What You'll Need

3 teaspoons canola oil, divided
1/2 red bell pepper, thinly sliced
1/2 green bell pepper, thinly sliced
1/2 onion, thinly sliced
2 (8-ounce) boneless, skinless chicken breasts
1 tablespoon lime juice
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
2 tablespoons chopped fresh cilantro
1/2 cup fresh salsa
1/4 cup reduced-fat sour cream

What to Do

Preheat oven to 375 degrees F.
In a small skillet over medium heat, heat 1 teaspoon oil until hot and saute peppers and onion 5 to 7 minutes or until soft; set aside.
Cut each chicken breast in half horizontally to create 2 cutlets. Cover with wax paper and light pound to 1/4-inch thickness.
In a small bowl, whisk together remaining 2 teaspoons oil, lime juice, chili powder, cumin, garlic, onion powder, and pepper. Brush chicken breasts evenly with oil mixture on both sides.
Top each chicken breast with peppers and onions, then roll up jelly-roll style. Place seam-side down on baking sheet. Bake 20 to 25 minutes or until chicken is no longer pink in center. Top with salsa and sour cream, then serve immediately.

Up Next:

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Nutritional InformationShow More

Servings Per Recipe: 4

Amount Per Serving % Daily Value *
Calories 215
Calories from Fat 77
Total Fat 8.6g 13 %
Saturated Fat 2.2g 11 %
Trans Fat 0.0g 0 %
Protein 26g 52 %

Amount Per Serving % Daily Value *
Cholesterol 78mg 26 %
Sodium 241mg 10 %
Total Carbohydrates 6.4g 2 %
Dietary Fiber 1.4g 5 %
Sugars 2.8g 0 %

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Crafter 0984601

Nov 19, 2023

Where is the nutritional data?

wwdnet51 8094193

Jul 19, 2018

I made this for dinner last night. I asked my husband if he liked it and he enthusiastically replied, "It was good!". That's high praise from him I have to agree.

sharrell1075 45229 70

Apr 17, 2017

This sounds good, but messy. Can you just roll the uncooked bell peppers and onions in the chicken and bake it that way instead of cooking it in the skillet? Since the chicken has to cook anyway and the peppers and onion won't be too soft. This is a great idea for saving on the carbs.