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Close Up Picture of a Chicken Fajita Roll Up

Chicken Fajita Roll-Ups

Chicken fajita roll-ups with charred onion and bell peppers, seasoned chicken strips in a quick fajita sauce, sour cream and cheese rolled burrito-style in a warm flour tortilla and sliced on the diagonal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 roll-ups
Course: Main Course
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons oil divided
  • 1 onion sliced into strips
  • 1 red bell pepper sliced into strips
  • 1 green bell pepper sliced into strips
  • 4 boneless, skinless chicken breasts cut into strips
  • 1 packet taco or fajita seasoning such as Lawry's
  • 1/2 cup water
  • 8 burrito-size flour tortillas
  • sour cream
  • 1 cup shredded cheese

Method
 

  1. Heat 1 tablespoon of oil in a large sauté pan. Add the onion and pepper strips and cook 5-7 minutes, stirring occasionally and letting them sit between stirs to get char marks. Keep them slightly crisp; set aside.
  2. Add another tablespoon of oil and brown the chicken strips. Halfway through, sprinkle on the seasoning packet and add the water. Bring to a boil and cook until the chicken is cooked through and coated in sauce.
  3. Return the peppers and onions to the pan, toss with the sauce and remove from the heat.
  4. Optional: warm each tortilla over an open flame with tongs until it bubbles, flipping once.
  5. Spread a little sour cream on each tortilla, add the chicken and pepper filling, sprinkle with cheese and roll up burrito-style, folding in the sides. Cut diagonally to serve.

Notes

Too much oil makes the vegetables limp; a tablespoon is enough for crisp, charred peppers.