Grilled chicken and peppers are topped with a fresh bean salad, cheese, and salsa for these deluxe Mexican fajitas.



  • 4 skinless, boneless chicken breast halves

  • ½ cup bottled Italian salad dressing

  • ½ teaspoon chili powder

  • ½ teaspoon ground cumin

  • 2 small red, green, and/or yellow sweet peppers, quartered lengthwise and seeded

  • 1 small red onion, cut into 1/2-inch slices

  • 1 cup chopped, peeled jicama

  • 1 15 ounce black beans, rinsed and drained

  • 1 large tomato, chopped

  • 1 medium avocado, halved, seeded, peeled, and chopped

  • ½ cup fresh cilantro, snipped

  • 8 10 inchs flour tortillas, warmed*

  • 1 16 ounce salsa

  • Shredded cheese (optional)

  • Sour cream (optional)


  • Place chicken in a plastic bag set in a shallow dish. For marinade, combine dressing, chili powder, and cumin. Pour over chicken; seal bag. Marinate in the refrigerator for 1 to 24 hours, turning bag occasionally. Drain chicken; reserve marinade. Brush marinade over sweet peppers and onion. In a large bowl toss together jicama, black beans, tomato, avocado, and cilantro; set aside.

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  • For a charcoal grill, place chicken, peppers, and onion on the rack of an uncovered grill directly over medium coals. Grill until chicken is no longer pink (170 degrees F) and vegetables are crisp-tender, turning once halfway through grilling (allow 12 to 15 minutes for chicken and 8 to 10 minutes for vegetables).

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  • Remove chicken and vegetables from grill; carefully slice into thin bite-size strips. Spoon chicken and vegetable mixture onto tortillas. Top with bean mixture and salsa. If desired, top with shredded cheese and sour cream. Roll up tortillas.

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*To warm tortillas:

Wrap tortillas tightly in foil. Heat in a 350 degree F oven about 10 minutes or until heated through. Or, place on edge of grill and heat 10 minutes, turning once.

Nutrition Facts

396 calories, 16 g fat (3 g saturated fat, 6 g polyunsaturated fat, 6 g monounsaturated fat), 41 mg cholesterol, 720 mg sodium, 42 g carbohydrates, 6 g fiber, 3 g sugar, 25 g protein.