Chicken Fajita Wraps
Servings 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
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!