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|That’s a Wrap Chicken Fajita|
Maybe not a true fajita (since I’m not overly fond of cumin), but good nonetheless. Feel free to add fajita seasoning if you wish.
This was a “fun with leftovers” deal. I had some red & green bell peppers left over from my torta experiment. I was also trying to work down my freezer this week, so for Tuesday’s dinner, it was breaded and baked boneless chicken thighs. So I combined the peppers and the chicken and put it in a flour tortilla (you can use naan too) and came up with tonight’s dinner.
- 1 flour tortilla
- 1/4 cup julienne red bell pepper
- 1/4 cup julienne green bell pepper
- 2 tbs sliced onion (I sliced thick)
- 2 oz of any leftover chicken*
- 2 tbs olive oil
- pinch of dried basil
- salt & pepper to taste
Heat the olive oil in a large skillet. Add peppers & onions and cook only until onion is translucent and peppers are still brightly colored. Add leftover chicken and heat through.
Place mixture in a flour tortilla (or Naan), fold and serve. Serves 1
*My chicken was prepared using the Basic Coating Mix on this blog. You can use ANY leftover meat. It doesn’t have to be chicken. Get creative!!!
An easy to make chicken fajita recipe is great. I am excited to try this out. Love the fajitas on your photo!
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Judy Hannemann says
Thank you!!! Enjoy the fajitas!