Chicken Fajitas 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 Printed from tasteofhome.com Aug 29, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Chicken Fajitas cont. 1/2 cup chopped onion 6 flour tortillas (8 inches), warmed Shredded cheddar cheese, taco sauce or salsa and guacamole or sour cream 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. Printed from tasteofhome.com Aug 29, 2008 Copyright Reiman Media Group, Inc © 2008

	Chicken Fajitas Yield: 6 servings. Printed from tasteofhome.com Aug 29, 2008 Copyright Reiman Media Group, Inc © 2008