https://tryon.iga.com/Recipes/Detail/50/
Yield: 8 servings
Preparation Time: 10 min; Cook Time: 12 min; Total Time: 25 min
| 1 | tablespoon | olive oil | |
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| 1 | medium red bell pepper, cut into strips | ||
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| 1 | medium yellow bell pepper, cut into strips | ||
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| 1 | medium red onion, sliced into strips | ||
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| 1 | pound | boneless chicken strips | |
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| 2 | tablespoons | fresh diced Jalapenos (optional) | |
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| 1 | fresh lime, cut in half | ||
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| 8 | (8 inch) soft flour tortillas, warmed | ||
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| 1 | cup | prepared guacamole | |
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| 1 | cup | salsa | |
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| 1 | cup | (4 ounces) shredded Monterey Jack cheese (divided) | |
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| Additional toppings: | |||
| Sour Cream | |||
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| Salsa | |||
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| Shredded lettuce | |||
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| Fresh chopped cilantro | |||
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Heat oil in medium skillet over medium-high heat. Add bell peppers and onion. Cook, stirring constantly for 3 to 4 minutes or until tender; remove from skillet.
Add chicken to skillet; cook, stirring constantly, for 4 to 5 minutes or until no longer pink in center.
Add onion-pepper mixture and jalapenos (optional); heat through. Squeeze juice from a cut lime over cooked chicken just before removing from the heat.
Spread 1 tablespoon guacamole and 1 tablespoon salsa on each tortilla. Top with 1/2 cup chicken mixture and 2 tablespoons cheese; fold into fajitas. Serve with sour cream, more salsa, shredded lettuce and fresh cilantro.
Recipe adapted by Webstop.
Please note that some ingredients and brands may not be available in every store.
https://tryon.iga.com/Recipes/Detail/50/
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