Chicken Fajita Wraps
|Chicken tenders||1 Pound|
|Lime juice||1⁄4 Cup (4 tbs)|
|Garlic||4 Clove (20 gm), minced, divided|
|Red bell pepper||1 , sliced|
|Green bell pepper||1 , sliced|
|Yellow bell pepper||1 , sliced|
|Red onion||1 Large, cut into 1/4-inch slices|
|Ground cumin||1⁄2 Teaspoon|
|Ground red pepper||1⁄4 Teaspoon|
|8 inch flour tortillas||8 , warmed|
|Salsa||1⁄2 Cup (8 tbs)|
Combine chicken, lime juice and 2 cloves garlic in medium bowl; toss to coat.
Cover and marinate 30 minutes in refrigerator, stirring occasionally.
Spray large nonstick skillet with nonstick cooking spray; heat over medium heat until hot.
Add chicken mixture; cook and stir 5 to 7 minutes or until chicken is browned and no longer pink in center.
Remove chicken from skillet.
Drain excess liquid from skillet, if necessary.
Add bell peppers, onion and remaining 2 cloves garlic to skillet; 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.garnish as desired.