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Chipotle chicken asparagus fajitas

4 servings


  • 1 tablespoon olive oil
  • 2 pounds 100% natural chicken breasts, cut into thin strips
  • 1 pound fresh asparagus, trimmed & cut into 2-inch pieces
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 cup sliced fresh mushrooms
  • ¼ cup diced onion
  • 1 tablespoon Mrs. Dash® Southwest Chipotle Seasoning Blend
  • 2 tablespoons lemon juice
  • 1 teaspoon garlic powder
  • 12 (8-inch) low-carb tortillas, warmed


In a large, nonstick skillet over medium heat, heat olive oil. Add chicken and sauté for 5–10 minutes. Add the asparagus, peppers, mushrooms, onion and the seasoning. Cook and stir until vegetables are tender and chicken is cooked through, about 8–10 minutes. Stir in lemon juice and garlic powder.


Spoon ½ cup of vegetable and meat mixture on each tortilla. Fold in half and serve.

Recipe courtesy of Amy Clark, registered dietitian at Hy-Vee, Ames, Iowa

Photography — Bill Nellans, Food styling — Jennifer Nellans


  • 170 calories
  • 5g fat(0.5g saturated fat)
  • 50mg cholesterol
  • 170mg sodium
  • 14g carbohydrate
  • 8g fiber
  • 23g protein