Originally created 07/22/98

Lively chicken Flamenco Fajitas are full of flavor



An imaginative assortment of textures and flavors gives chicken a sassy whirl, to serve all dressed up as Flamenco Fajitas.

A flourish of snapping chilies and cool grapes enlivens the basic fajita recipe of marinated meat, peppers and onions wrapped in tortillas. Green and red grapes and yellow peppers give color interest.

FLAMENCO FAJITAS

  • 2 tablespoons lime juice
  • 1 tablespoon olive oil, divided
  • 1 clove garlic, crushed
  • 1/2 teaspoon each: salt, grated lime peel and oregano, crushed
  • 1/4 teaspoon crushed red chilies
  • 12 ounces boneless chicken breast
  • 1 medium onion, sliced
  • 1 sweet yellow pepper, sliced
  • 1 cup seedless grapes, green or red or both, halved if desired
  • 4 large (9-inch) flour tortillas
  • Prepared salsa
  • Chopped cilantro, optional
  • Combine lime juice, 2 teaspoons olive oil, garlic, salt, lime peel, oregano and chilies; mix well. Marinate chicken breasts 20 minutes.

    Grill over medium heat 12 to 15 minutes, turning once. Slice into strips, about 2 by [1/2] by [1/4] inch. Saute onion and sweet pepper in nonstick skillet in remaining 1 teaspoon oil until crisp-tender. Add grapes and 2 tablespoons marinade; heat thoroughly.

    If desired, wrap tortillas in foil and heat on grill about 5 minutes, turning once. Serve sliced chicken and cooked vegetable mixture on a platter. Prepare fajitas by wrapping chicken, vegetables and salsa in tortillas. Sprinkle cilantro on chicken, to taste.

    Makes 4 servings.

    Nutritional analysis per serving: 274 calories, 21 grams protein, 8 grams fat, 31 grams carbohydrates, 47 milligrams cholesterol, 630 milligrams sodium.

    Recipe from California Table Grape Commission.