T&J Chicken Fajitas


  • 4 tablespoons oil, divided
  • 2 tablespoons lemon juice
  • 2-1/2 tablespoons T&J Original Rub
  • 1/2 teaspoon cayenne pepper, optional
  • 1-1/2 pounds boneless skinless chicken breast, cut into thin strips
  • 1/2 medium sweet red pepper, julienned
  • 1/2 medium green pepper, julienned
  • 1/2 cup chopped onion
  • 6 flour tortillas (8 inches), warmed
  • Shredded cheddar cheese, salsa, guacamole and sour cream (or substitute plain Greek yogurt)


  1. In a large resealable plastic bag, combine 2 tablespoons oil, lemon juice, and seasonings; add the chicken. Seal and turn to coat; refrigerate for 1-4 hours.
  2. In a large skillet, sauté peppers and onions in remaining oil until they begin to soften and brown. Remove and keep warm.
  3. Discard marinade. In the same skillet, cook chicken over medium-high heat for 5-6 minutes or until no longer pink. Return pepper mixture to pan; heat through.
  4. Spoon filling down the center of tortillas; fold in half. Serve with cheese, salsa, guacamole, and sour cream.

Yield: 6 servings

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