Chicken Fajita

6 servings
For 25 & 50 servings, see Recipe notes below.

CACFP Home Childcare Crediting Information

1 Fajita provides:

  • ½ cup vegetable (¼ cup additional vegetable, ⅛ cup starchy vegetable, ⅛ cup other vegetable), 1 oz equivalent meat alternate, and 1 oz equivalent grains.


Chicken Fajita

7 oz  Frozen chicken strips, cooked, thawed
½ tsp  Ground black or white pepper
½ tsp  Garlic Powder
1 tsp  Chili powder
1 tsp  Ground cumin
¼ tsp  Dried oregano
1 Tbsp  Ancho chili powder OR Mexican Seasoning Mix (See Notes Section)
½ cup or 3 oz  Red bell pepper, sliced
½ cup or 3 oz  Fresh green bell peppers, sliced
½ cup or 2 oz  Fresh onions, sliced
1¼ cup or 8 oz  Frozen corn, thawed, drained
½ cup or 3 ½ oz  Canned tomatoes no-salt-added, diced, drained
½ cup or 3 ½ oz  Canned low-sodium salsa
1 tsp  Sugar
⅛ cup or 2 Tbsp  Canola oil
¼ tsp  Paprika
¼ cup or 2 oz (1 lime)  Fresh limes OR Fresh lime juice
6 (1 oz each)  Whole grain tortillas

Chicken Fajita Directions

  1. Combine chicken, pepper, garlic powder, chili powder, cumin, oregano, and Ancho chili powder or Mexican seasoning mix in a large bowl. Stir well. Cover tightly. Allow chicken mixture to marinate for 12-24 hours.
  2. Spray medium saucepan lightly with a pan release spray. Heat saucepan to medium high heat and place marinated chicken in saucepan. Sauté uncovered for 5 minutes.
  3. Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
    Set aside for step 8.
  4. In another medium saucepan, spray lightly with a pan release spray. Add peppers and onions. Sauté uncovered over medium-high heat until onions for 2-3 minutes.
    Set aside for step 8.
  5. Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
  6. In a third medium saucepan, add corn, tomatoes, salsa, sugar, oil, paprika, and lime juice. Simmer uncovered for 5 minutes over medium heat. Stir occasionally.
  7. Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
  8. Combine marinated chicken, sautéed peppers and onions, and corn mixture in a large mixing bowl. Toss well.
  9. Using a No. 8 scoop, portion ½ cup chicken mixture on a tortilla. Spread filling on half of tortilla, and fold in half like a taco. Place 6 fajitas on baking dish (9” x 13” x 2”).
  10. Critical Control Point: Hold for hot service at 140 °F or higher.
  11. Serve 1 fajita.


Mexican Seasoning Mix ¾ cup (about 4½ oz):

Combine 1 Tbsp dried oregano, 1 Tbsp garlic powder, ¼ tsp ground cinnamon, 2 tsp sugar, 2 Tbsp chili powder, 1 Tbsp ground cumin, 1 Tbsp 2 tsp paprika, 1 Tbsp 2 tsp onion powder, 2 Tbsp dried minced onion, and 2 tsp salt.


Source: Child Nutrition Recipe Box: Healthy Recipes for Child Nutrition Professionals (Institute of Child Nutrition).


Sorry, this website uses features that your browser doesn’t support. Upgrade to a newer version of Firefox, Chrome, Safari, or Edge and you’ll be all set.