Garlic Chili Chicken Fajitas

Garlic Chili Chicken Fajitas

Serves 4


  • 2 boneless, skinless chicken breasts
  • 1/4 cup garlic chili sauce, divided
  • ¼ cup water, divided
  • 1 tablespoon olive oil
  • 1 medium sweet onion, sliced
  • 1 yellow, green or red pepper, seeded and sliced into thin strips
  • 2 Hass Avocados from Chile
  • 2 tablespoons lime or lemon juice or cider vinegar
  • 4 whole wheat flour tortillas


  1. Cut chicken breasts into strips about ½ to 1 inch wide by 2 to 3 inches long.
  2. In zip top plastic bag or medium bowl, mix chicken strips with half the garlic chili sauce and half the water. Refrigerate 30 minutes or several hours.
  3. In large skillet over medium high heat, heat olive oil. Add onion slices and pepper strips and cook, stirring occasionally, until just tender, about 6 to 8 minutes. Add chicken strips and cook and stir until chicken is done, about 6 to 8 minutes. Stir in remaining garlic chili sauce and water.
  4. Meanwhile, rinse avocados. Cut in half.  Spoon out pit. Slice avocados or cut into cubes. Toss with lime
  5. Divide chicken, onions and peppers and avocados between tortillas to serve.