Mexican Chicken Scallopini Fajitas

14 180 484
Ingredients Minutes Calories
Prep Cook Servings
25 min 2 h 35 min 4
Mexican Chicken Scallopini Fajitas
Health Highlights


3 tbsp Lime juice (fresh)
1 tbsp Garlic powder
1 tbsp Chili powder
1 tbsp Cumin
1 tbsp Canola oil
1 tsp Honey
1 dash Salt
4 breast Chicken breast, boneless, skinless (flattened)
1 medium pepper(s) Red bell pepper (thinly sliced)
4 small tortilla(s) Wheat flour tortilla
1/4 cup Cilantro (coriander) (for garnish)
1/4 cup shredded Cheddar cheese, reduced fat (18%) (for garnish)
4 tbsp Sour cream, light (for garnish)
1 fruit Lime (sliced, for garnish)


Combine lime juice with garlic powder, chili powder, cumin, oil, honey and salt in a large resealable bag. Add chicken. Massage bag until chicken is well coated. Refrigerate 1 hour or overnight.

Soak skewers in warm water for 20 min. Preheat barbecue to medium.

Lay chicken on a cutting board. Divide pepper strips, placing on the edge of each scallopini. Starting with filling edge, roll up in jelly-roll fashion and thread 2 rolls onto each skewer.

Oil grill. Barbecue chicken, lid closed, until springy when touched, 6 minutes per side. Meanwhile, grill tortillas 30 seconds per side.

Lay 1 scallopini roll on each tortilla. Top with cilantro, cheddar and sour cream. Squeeze lime overtop.

Wrap and slice in half.


Nutrition Facts

Per Portion

Calories 484
Calories from fat 141
Calories from saturated fat 37
Total Fat 15.6 g
Saturated Fat 4.1 g
Trans Fat 0.1 g
Polyunsaturated Fat 2.7 g
Monounsaturated Fat 6.2 g
Cholesterol 179 mg
Sodium 530 mg
Potassium 1048 mg
Total Carbohydrate 28.4 g
Dietary Fiber 3.0 g
Sugars 3.4 g
Protein 59 g

Dietary servings

Per Portion

Fruit 0.3
Grain 0.9
Meat 2.6
Milk Alternative 0.5
Vegetables 0.5

Energy sources