Chicken Fajita Wraps
What You Need
1 pound chicken tenders
1/4 cup lime juice
4 cloves garlic, minced, divided
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
1 large red onion, cut into 1/4-inch slices
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground red pepper
8 (8-inch) flour tortillas, warmed
Slice the chicken tenders crosswise into 1/4-inch pieces. Combine the chicken with lime juice and 2 cloves garlic in a medium bowl. Toss to coat. Cover and marinate for 30 minutes in the refrigerator, stirring occasionally.
Spray large nonstick skillet with cooking spray. Heat over medium heat until hot. Add chicken mixture; cook and stir 5 to 7 minutes, or until chicken is brown and no longer pink in the center. Remove chicken from skillet. Drain excess liquid from skillet if necessary.
Add bell peppers, onion, and remaining 2 cloves garlic; 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. Serve with salsa. Garnish if desired. Makes 4 servings.