Chicken & Fire Roasted Tri-Color Pepper Fajitas
PREP TIME TOTAL TIME 30 min SERVINGS 4
- 4 boneless skinless chicken breasts (1 1/4 lb), cut into thin strips
- 1 tablespoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 3 tablespoons vegetable oil
- 1 package (12 oz) frozen Green Giant® Fire Roasted tri-color peppers
- 1 large onion, sliced (1 1/2 cups)
- 8 Ortega® flour tortillas (8-inch)
- Shredded romaine, lime wedges, salsa, sour cream, if desired
- 1In medium bowl, stir together chicken, chili powder, cumin, garlic powder and salt; toss to coat.
- 2In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, stirring frequently, until no longer pink in center. Remove chicken from skillet. Cover chicken; keep warm.
- 3In same skillet, heat remaining 1 tablespoon oil over medium-high heat; stir in frozen peppers. Cover and cook 4 minutes, stirring once. Remove cover; add onions. Cook 4 minutes longer, stirring frequently, until vegetables are crisp-tender.
- 4Heat tortillas as directed on package. Spoon about 1/2 cup chicken on center of each tortilla; top with peppers and onions. Serve with remaining ingredients.