Fajitas: Chicken Fajitas 2

Ingredients

  • 1 t. chili powder
  • 1 t. kosher salt (regular salt is fine)
  • 1/2 t. ground cumin
  • 1/2 t. onion powder
  • 1/4 t. garlic powder
  • 1 lb. boneless, skinless chicken breasts, cut in 1/2” strips
  • 3 Tbls. extra-virgin olive oil, divided
  • 1 med. onion, thinly sliced (or red onion)
  • green, red, orange, yellow pepper strips (about 2 cups)
  • 1 Tbls. fresh lime juice, optional
  • 4-6 whole wheat tortillas, warmed
  • shredded lettuce, optional
  • cheese
  • salsa
  • sour cream

Instructions

In a resealable plastic bag, combine the chili powder with the salt, cumin, onion powder, garlic powder and 2 tablespoons oil. Add the chicken, peppers and onion. Seal and knead gently to coat. Refrigerate at least 30 minutes.

Heat remaining oil in a large nonstick skillet until simmering. Empty contents of the bag into the skillet and cook over high heat, stirring occasionally, until the vegetables are crisp-tender and the chicken is cooked through (about 6 minutes). Remove from heat and stir in the lime juice.

Warm tortillas, wrapped in foil, in the oven for 10 minutes at 300 degrees. Or, warm in microwave a couple seconds until soft.

Transfer chicken and vegetables to a large bowl. Place a little chicken and veggies on a warm tortilla, top with lettuce, cheese, salsa and sour cream if desired and roll up.