Chicken Fajitas with Roasted Red Peppers



Serving size

1 fajita

This recipe can easily be multiplied and the filling will keep well for about 48 hours in the fridge. Reheat gently.

Chicken Fajitas with Roasted Red Peppers


1 medium White onions (peeled and sliced thinly)
1 quart Ice water
1 Large Red bell peppers
1 spray Spray olive oil
12 ounces Boneless, skinless chicken breast (cut into thin strips)
1/4 tsp. Salt
1/4 tsp. Ground cumin
1/4 cup Water
8 tortilla, medium (approx 6 inch dia) Corn tortillas
8 tsp. Reduced fat sour cream (2 tsp. per serving)
8 Tbsp Coriander (cilantro) leaves, raw (1 Tbsp per serving)


Place the sliced onion in a large mixing bowl and cover with the water and ice.

Preheat the oven to 350°F. Place the red pepper in the oven and roast for about 40 minutes. Turn the pepper a quarter turn about every ten minutes so that it roasts evenly. Remove the roasted pepper from the oven and place in a paper bag, closing the top. Allow the pepper to cool.

Once cool the skin of the pepper will slip off easily. Remove the seeds and slice the pepper very thin.

Heat a large non-stick skillet over medium-high heat. Once the pan is hot, drain the onions and add them to the pan. Stir frequently. As the excess water begins to evaporate, spray lightly with the olive oil.

Continue to cook until the onions are completely brown. If they cook too fast, reduce the heat to keep them from burning.

When the onions are well browned and limp, add the sliced roasted red bell pepper. Stir and increase the heat to medium-high and add the chicken, salt and cumin. Cook until the outside of the chicken strips are slightly browned.

Place a second skillet on another burner over high heat.

Add the water to the pan with the chicken mixture and cook, stirring frequently. The water will evaporate quickly and when there is only about a tablespoon left, remove the pan from the burner.

Place a tortilla in the second heated pan for about 5 - 10 seconds, turning once so that the tortilla is soft. Remove and repeat with a second tortilla. Layer the two corn tortillas together and fill with 1/4 of the fajita mixture, top with 2 teaspoons non-fat sour cream (optional) and 1 tablespoon cilantro leaves.

Repeat for the other three fajitas and serve.

Serve this recipe with one of these vegetable side dishes.

Caesar Salad

Place the garlic, Worcestershire sauce, pepper, lemon juice, mustard, honey, parmesan cheese, and yogurt in a blender or mini-chopper and process until smooth. Chill for at least 2 hours. Rinse the lettuce, drain, and dry in a salad spinner or patting gently with paper towels. Slice the lettuce crosswise and…

Carrot Salad with Marjoram Vinaigrette

Fold together the carrots, cranberries, olive oil, vinegar, marjoram, sugar, salt and pepper. Chill.

Cole Slaw

Place celery seed, flour, dry mustard, granulated sugar, egg yolk, cayenne pepper, salt and milk in a blender. Blend on low while slowly adding the vinegar. Transfer contents of blender to a sauce pan and heat over high heat, whisking continuously. As the sauce heats, check the temperature with a…

Jicama Salad

After peeling and cutting the jicama into matchstick, place it in a large glass or stainless steel bowl with the lime juice, salt, maple syrup, cilantro, cumin and olive oil. Toss well and chill for at least 2 hours before serving.

Mushroom Salad

Whisk the olive oil together with the mustard, vinegar, sour cream, milk, salt and pepper. Add the orange zest. Chill. When ready to serve, slice the mushrooms very thin. Toss together with the dressing. Serve on top of the romaine leaf.

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GERD / Acid Reflux

This recipe may be safe for those with GERD. Soaking the onions first and then caramelizing them may help reduce their impact as a GERD trigger. Roasting the pepper may reduce its impact as a GERD trigger. Not adding chili powder or cayenne pepper may help while cumin might be safe but still offer a fajita flavor.


This recipe is safe for those who are lactose intolerant. You may wish to leave out the sour cream (or use lactose-free sour cream).

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Check for modified food starch in the sour cream and make sure the tortillas are gluten-free.


This is a low sodium recipe.

Recipe Notes

A chef colleague used to soak onions in cold water before using them raw on a salad to take the burn out. It really works. Slice the onions to the desired thickness and separate into rings. Place the rings in a bowl of ice water and put them in the fridge for about a half an hour. Drain the onions and pat dry with a paper towel. Slow cooking onions after soaking them can make cooked onions tolerable for those who have problems with cooked onions triggering reflux.