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    Grilled Chicken Fajita Rollups

    Source of Recipe

    6 TysonŽ Fresh Boneless, Skinless Chicken Thigh Cutlets
    or 6 TysonŽ IFF Boneless, Skinless Chicken Thighs
    1/4 cup water
    3 tablespoons lime juice
    1 package fajita marinade mix, 1.25 oz.
    3/4 cup sour cream
    1 red bell pepper, seeded and halved
    1 green bell pepper, seeded and halved
    2 medium onions, sliced 1/2-inch thick
    6 medium flour tortillas, heated

    1. Wash hands. Place chicken in a large resealable plastic bag. Wash hands. Blend water, lime juice and marinade mix in small bowl. Reserve 1/4 cup. Pour remaining marinade over chicken. Seal bag and toss gently to coat chicken. Refrigerate 30 minutes.

    2. Blend 1 tablespoon of reserved marinade with sour cream in a small bowl. Cover and refrigerate. Brush vegetables on all sides with remaining reserved marinade.

    3. Preheat grill to medium-hot. Grill chicken and vegetables (place peppers skin-side down) 5 to 7 minutes per side or until chicken is done (internal temp 170°F). Remove vegetables from grill when crisp-tender.

    Serving Suggestion: Cut chicken and vegetables into strips. Place in heated tortillas with sour cream mixture and shredded lettuce. Serve with guacamole, shredded cheese and salsa. Refrigerate leftovers.

    Substitution Tip: To substitute Tyson Individually Fresh FrozenŽ Boneless, Skinless Chicken Thighs, simply increase cooking time by about one-third.

    I don't like dark meat so I would substitute chicken breasts.




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