(I doubled this recipe so I would have leftovers to freeze)
- 2 lbs. boneless, skinless chicken; sliced into thin strips
- 2 pkgs. McCormick Fajita Seasoning mix or 1 pkg. McCormick Grill Mates Mexican Fiesta Marinade.
- 3-4 T. Oil
- 2 bell peppers; sliced into thin strips
- 1 onion; thinly sliced
- Flour Tortillas (preferably healthy ones!)
- Toppings: Sour Cream, Guacamole, Salsa, cheese, black beans, etc.
Slice chicken, peppers and onions.
If using Fajita Seasoning Mix, follow directions on package (basically cook meat, peppers and onions and then add seasoning mix and water.)
If using Mexican Fiesta Marinade, prepare marinade according to package. I like to put mine in a big Ziploc bag.
(You can also make your own seasonings, but for simplicity I used this package this time. Love it!)
Add chicken to marinade in bag and place in fridge to marinate for at least 1/2 hour.
(I chopped all the onions and peppers and marinated the chicken while I ran to the gym. It worked great!)
Heat oil in a large skillet or electric frying pan.
Add chicken and cook 3-5 minutes.
Add the onions and peppers and cook until chicken is cooked through (about 5-7 more minutes.)
I prepared the meat, onions and peppers before I went to the gym and then threw it all together when I got back! It made it so easy!
I covered my pan for a few minutes to let everything cook.
When everything was done, we wrapped them in warm tortillas. I had mine in a Mission low carb whole wheat tortilla.
We added guac (Wholly Guacamole), lite sour cream, cheese and black beans to everything. It was great. I topped mine with cottage cheese instead of sour cream. It was very very yummy.
Afterward, I had a TON leftovers (mainly because the kids didn’t eat as much as I thought they would!) I didn’t mind though, I just froze it all in individual portions in freezer bags. I figured we could use it to top salads, on it’s own, or in a wrap! Yum!
