Chicken Fajitas
Taste of Home
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"The marinated chicken in these popular wraps is mouth-watering," conveys Julie Sterchi from Harrisburg, Illinois. "They go together in a snap and always get raves!"
SERVINGS: 6
CATEGORY: Main Dish
METHOD: Marinate
TIME: Prep: 20 min. + marinating Cook: 5 min.
Ingredients:
- 4 tablespoons vegetable oil, divided
- 2 tablespoons lemon juice
- 1-1/2 teaspoons seasoned salt
- 1-1/2 teaspoons dried oregano
- 1-1/2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon crushed red pepper flakes, optional
- 1-1/2 pounds boneless skinless chicken breast, cut into thin strips
- 1/2 medium sweet red pepper, julienned
- 1/2 medium green pepper, julienned
- 4 green onions, thinly sliced
- 1/2 cup chopped onion
- 6 flour tortillas (8 inches), warmed
- Shredded cheddar cheese, taco sauce or salsa and guacamole or sour cream
Directions:
In a large resealable plastic bag, combine 2 tablespoons oil, lemon juice and seasonings. Add chicken. Seal and turn to coat; refrigerate for 1-4 hours.
In a large skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm. In the same skillet, cook chicken and marinade over medium-high heat for 5-6 minutes or until meat is no longer pink. Return pepper mixture to pan; heat through. Spoon filling down the center of tortillas; fold in half. Serve with cheese, taco sauce and guacamole. Yield: 6 servings.