Chicken Fajita Wraps

Name: Chicken Fajita Wraps
Yield: 6 to 8
Ingredients: 1 pound chicken breasts, sliced into 1 inch strips; 1/2 bottle Lawry's Mesquite or Lawry's Santa Fe Chili Marinade Salsa; 1 small white onion, sliced; 1 green bell pepper, sliced; 2 teaspoons olive oil; 1 to 2 cups shredded pepper jack cheese; 6 to 8 flour tortillas (soft taco size); salsa

User Reviews

0.0

0 reviews

Unrated

Servings
6 to 8
Course
Main Course, Lunch, Others
Cuisine
Mexican

Chicken Fajita Wraps

Iris Warren

Report

From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

Share:

I Made This!

Be the first!

Print

4 people printed this

Save this

Be the first!

Ingredients

Servings

1 pound chicken breasts, sliced into 1 inch strips
1/2 bottle Lawry's Mesquite or Lawry's Santa Fe Chili Marinade Salsa
1 small white onion, sliced
1 green bell pepper, sliced
2 teaspoons olive oil
1 to 2 cups shredded pepper jack cheese
6 to 8 flour tortillas (soft taco size)
salsa

Add to Shopping List

Instructions

Place sliced chicken, onion and peppers in a gallon-size ziplock bag. Pour in marinade. Seal bag shut. Refrigerate for 1 hour.
Heat olive oil in a large skillet over medium-high heat. Remove chicken and veggies from bag; add to skillet. Cook and stir for 10-15 minutes, or until chicken is no longer pink.
For wrap: Lay out a tortilla, add 1/4 cup shredded cheese and a little of the chicken mixture. Top with salsa and then roll up. Place on a grill pan or panini press. Grill until golden.Serve warm and enjoy!