Chicken fajita - country cooking

4 servings

Ingredients

Quantity Ingredient
4 10-inch flour tortillas
1 tablespoon Vegetable oil
1 Sweet red pepper, cut into strips
1 Sweet green pepper, cut into strips
1 pounds Skinless, boneless chicken breasts, cut into 1/4-inch strips
1 teaspoon Chili powder
2 cups Shredded lettuce
1 cup Prepared salsa
1 small Avocado, pitted, peeled, and sliced
Cilantro for garnish

Directions

1. Heat oven to 350'F. Wrap tortillas in aluminum foil; place in oven to warm-about 5 minutes.

2. Meanwhile, in large nonstick skillet, heat oil over medium heat.

Add peppers and saute until crisp-tender-about 5 minutes. Remove to bowl and keep warm.

3. In same skillet, cook chicken sprinkled with chili powder until well browned and cooked through, stirring occasionally-about 5 to 8 minutes.

4. To serve, place tortillas on 4 plates. Top each tortilla with ½ C lettuce. Divide peppers, chicken, and salsa among tortillas; roll up tortillas. Serve with sliced avocado; garnish with cilantro, if desired.

Microwave: In 2-quart microwave-safe casserole, toss peppers and 1 t oil. Cover and microwave on high (100 percent) 3 to 4 minutes, until crisp-tender. Remove from casserole and keep warm. In same casserole, sprinkle chicken with chili powder. Cover and cook on high, 6 to 8 minutes, until cooked through, stirring once. Wrap tortillas in paper towels. Cook on high, 1 to 2 minutes, until heated. Assemble as directed above.

Country Cooking/Summer/94 Scanned & fixed by Di and Gary

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