Chicken Fajitas


  • 1/2 cup vegetable oil
  • 3 Tbsp. white wine vinegar
  • 2 Tbsp. fresh lime juice
  • 1 small onion, finely chopped
  • 1/4 tsp. pepper
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  • 8 boneless skinless chicken breast halves
  • shredded lettuce
  • 1 garlic clove, crushed through press
  • 1 tsp. hot pepper sauce
  • 1/2 tsp. salt
  • 16 flour tortillas, warmed
  • salsa
  • sour cream
  • shredded cheddar cheese


In a large bowl, combine oil, vinegar, lime juice, onion, garlic, pepper sauce, salt and pepper. Add chicken and marinate at least one hour at room temperature or overnight in refrigerator. Light charcoal grill or preheat broiler. Remove chicken from marinade; reserve marinade. Grill over medium hot coals, or broil, turning and basting with marinade several times, for 10 minutes or until chicken is opaque throughout, but still juicy. Cut chicken into strips. To serve, spread tortillas with salsa and sour cream. Add chicken strips and top with lettuce and cheese. Wrap up tortilla to eat.


By Robin from Washington, IA


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