
Time
40 minutes
Servings
4
Calories
457
Sizzling strips of chicken and colorful bell peppers in a creamy, smoky sauce, perfect for wrapping in warm tortillas.
457
cal
39.7g
protein
13.6g
carbs
27.6g
fat
| Done | Ingredient | Qty | Cal | P | C | F | Source | |
|---|---|---|---|---|---|---|---|---|
| boneless, skinless chicken breasts | 1.5 lbs | 194 | 36g | 0g | 4g | |||
| red bell pepper | 1 whole | 8 | 0g | 2g | 0g | |||
| green bell pepper | 1 whole | 6 | 0g | 1g | 0g | |||
| yellow onion | 1 whole | 11 | 0g | 3g | 0g | |||
| fajita seasoning | 2 tbsp | 20 | 1g | 5g | 0g | |||
| heavy cream | 0.5 cups | 101 | 1g | 1g | 11g | |||
| chicken broth | 0.5 cups | 2 | 0g | 0g | 0g | |||
| cream cheese | 2 oz | 50 | 1g | 1g | 5g | |||
| vegetable oil | 2 tbsp | 60 | 0g | 0g | 7g | |||
| flour tortillas | 8 pieces | 6 | 0g | 1g | 0g | |||
| cilantro | 2 tbsp | 0 | 0g | 0g | 0g |
| Done | Ingredient | Qty | Cal | P | C | F | Source | |
|---|---|---|---|---|---|---|---|---|
| boneless, skinless chicken breasts | 1.5 lbs | 194 | 36g | 0g | 4g | |||
| red bell pepper | 1 whole | 8 | 0g | 2g | 0g | |||
| green bell pepper | 1 whole | 6 | 0g | 1g | 0g | |||
| yellow onion | 1 whole | 11 | 0g | 3g | 0g | |||
| fajita seasoning | 2 tbsp | 20 | 1g | 5g | 0g | |||
| heavy cream | 0.5 cups | 101 | 1g | 1g | 11g | |||
| chicken broth | 0.5 cups | 2 | 0g | 0g | 0g | |||
| cream cheese | 2 oz | 50 | 1g | 1g | 5g | |||
| vegetable oil | 2 tbsp | 60 | 0g | 0g | 7g | |||
| flour tortillas | 8 pieces | 6 | 0g | 1g | 0g | |||
| cilantro | 2 tbsp | 0 | 0g | 0g | 0g |
Step 1
Slice chicken breasts into thin strips. Slice bell peppers and onion into thin strips. Toss chicken with 1 tablespoon of fajita seasoning.
Step 2
Heat vegetable oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through. Remove chicken and set aside.
Step 3
Add bell peppers and onion to the same skillet. Sauté for 5-7 minutes until softened and slightly charred. Add remaining fajita seasoning.
Step 4
Stir in chicken broth, heavy cream, and cream cheese. Bring to a simmer, stirring until cream cheese is melted and sauce is smooth.
Step 5
Return cooked chicken to the skillet, stirring to coat evenly in the creamy sauce. Simmer for 2-3 minutes.
Step 6
Serve hot with warm flour tortillas, garnished with fresh cilantro.
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