Chicken Fajita Wraps Recipe
Ingredients
| Chicken tenders | 1 pound | |
| Lime juice | 1/4 Cup (16 tbs) | |
| Minced garlic | 4 Clove (5gm), divided | |
| Red bell pepper | 1 To taste, sliced | |
| Green bell pepper | 1 To taste, sliced | |
| Yellow bell pepper | 1 To taste, sliced | |
| 1 large red onion, cut into 1/4-inch slices | ||
| Ground cumin | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Ground red pepper | 1/4 Teaspoon | |
| Flour tortillas | 8 , warmed | |
| Salsa | ||
Directions
Combine chicken, lime juice and 2 cloves garlic in medium bowl; toss to coat.
Cover and marinate 30 minutes in refrigerator, stirring occasionally.
Spray large nonstick skillet with nonstick cooking spray; heat over medium heat until hot.
Add chicken mixture; cook and stir 5 to 7 minutes or until chicken is browned and no longer pink in center.
Remove chicken from skillet.
Drain excess liquid from skillet, if necessary.
Add bell peppers, onion and remaining 2 cloves garlic to skillet; cook and stir about 5 minutes or until vegetables are tender.
Sprinkle with cumin, salt and red pepper.
Return chicken to skillet; cook and stir 1 to 2 minutes.
Fill tortillas with chicken mixture.
Cover and marinate 30 minutes in refrigerator, stirring occasionally.
Spray large nonstick skillet with nonstick cooking spray; heat over medium heat until hot.
Add chicken mixture; cook and stir 5 to 7 minutes or until chicken is browned and no longer pink in center.
Remove chicken from skillet.
Drain excess liquid from skillet, if necessary.
Add bell peppers, onion and remaining 2 cloves garlic to skillet; cook and stir about 5 minutes or until vegetables are tender.
Sprinkle with cumin, salt and red pepper.
Return chicken to skillet; cook and stir 1 to 2 minutes.
Fill tortillas with chicken mixture.
Chef
