Monday, January 31, 2011

Chicken Fajitas - SO EASY!

We whipped these up tonight after I got home from a late night at work.  They were not planned and we were eating in less than 20 minutes.  That to me means an EASY meal : )
Not Pictured: salsa, extra virgin olive oil, water and shredded cheese
Mmmm... smells so good.  Get ready to use the vent, they do smoke, but nothing like the Mexican restaurant version
I use 1/2 of the flat out wraps and about 1/2 cup of meat filling. 
Flat out wraps (These have awesome nutrition - check it out here!) On sale this week at Giant, BOGO Free
9 oz package of purdue chicken shortcuts
1 pkg. of fajita seasoning
1 tablespoon olive oil
1/2 cup water
Red pepper - sliced
Green pepper - sliced
1/2 pkg. of chopped onion or about 4 oz. of chopped onion
Handful of cherry tomatoes - quartered
Shredded cheese
Lite Sour Cream
Salsa (we used the homemade salsa from my mother in law, on our last jar : ( only 1 month to polish that off!)

Heat oil on medium high heat in skillet.  Pour in pre-cooked purdue chicken.  Saute until warmed through.  Add water and fajita mix - stir.  Mix in red and green pepper, tomatoes and onion.  Cook for 4-6 minutes until veggies are tender.  Serve in warmed flat wraps (or whole wheat tortillas) with shredded cheese, salsa and lite sour cream.

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