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Chicken-Carrot Fajitas





Yields
Makes 4 servings

Eleanor Gossett of Laramie, Wyoming, enjoys the flavors of the Southwest, but she wanted a vegetable other than bell peppers in her fajitas. She tried carrots, and discovered they're the perfect companion for chicken and cumin.

 1 pound boned, skinned chicken breasts
 1 teaspoon olive or salad oil
 1 cup sliced onion
 1 cup shredded carrots
 2 teaspoons minced or pressed garlic
 1 teaspoon ground cumin
 8 warm flour tortillas (10 in.)
  Sour cream
  Shredded jack cheese
  Salsa
  Salt and pepper
Step 1
1

Rinse chicken, pat dry, and cut into 1/2-inch pieces.

Step 2
2

In a 10- to 12-inch nonstick frying pan over high heat, combine oil, onion, carrots, garlic, and cumin; stir often until onion is lightly browned, about 5 minutes. Pour into a bowl.

Step 3
3

Add chicken to pan and stir often until no longer pink in center of thickest part (cut to test), about 5 minutes. Pour onion-carrot mixture back into pan and stir until hot, 1 to 2 minutes.

Step 4
4

Spoon chicken mixture onto tortillas. Add sour cream, cheese, salsa, and salt and pepper to taste. Fold tortillas around filling to eat.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories524
% Daily Value *
Total Fat 11g15%

Saturated Fat 1.7g9%
Cholesterol 66mg22%
Sodium 612mg27%
Total Carbohydrate 68g25%

Dietary Fiber 5g18%
Protein 37g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.