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Chicken Fajitas

Chicken Fajita Wraps

Kat
Enjoy quick, simple and tasty Chicken Fajita Wraps perfect for Lunch, Dinner or Cinco de Mayo!
5 from 1 vote
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Dinner
Cuisine Mexican
Servings 4 Servings

Ingredients
  

  • 2 T. extra virgin olive oil
  • 1 red bell pepper sliced thin
  • 1 green bell pepper sliced thin
  • 1 yellow bell pepper sliced thin
  • 1 orange pepper sliced thin
  • ½ small red onion sliced thin
  • 1 T. balsamic vinegar
  • Salt and pepper to taste
  • 3 c. rotisserie chicken or leftover, shredded
  • 2-3 T. homemade fajita seasoning
  • ¼ c. chicken stock preferably homemade
  • ¼ c. fresh cilantro roughly chopped
  • 3 green onions green parts only, sliced
  • 2 T. fresh lime juice
  • 1 head Romaine lettuce washed and separated into individual leaves

Instructions
 

  • Prepare the fajita seasoning by combining all ingredients in a small bowl and stirring until thoroughly blended. Store any excess in an airtight container for later use.
  • Prepare the cilantro-lime sauce by thoroughly combining all ingredients in a medium glass or other non-reactive bowl. Cover and place in the refrigerator until ready to use.
  • Heat the olive oil in a large skillet over medium-high heat. Add the bell peppers, onion, and balsamic vinegar to the skillet and season with salt and pepper, to taste. Cook for 10-12 minutes or until the onions and peppers are crisp tender.
  • Add the shredded rotisserie chicken, fajita seasoning, and chicken stock to the skillet and stir to combine. Cook until heated through and excess liquid is gone, approximately 3-4 minutes. Season with additional salt or fajita seasoning, if desired.
  • Remove skillet from heat and stir in the cilantro, green onions, and fresh lime juice. To serve, spoon mixture onto individual Romaine lettuce leaves and top with a drizzle of cilantro-lime sauce. Enjoy!
Keyword quick, chicken, fajitas
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