1 medium green bell pepper
1 medium red bell pepper
4 boneless, skinless chicken breast halves (about 4 ounces each)
2 teaspoons vegetable oil, divided
1 garlic clove, pressed
1 envelope Lipton Recipe Secrets Onion Soup Mix
1/2 cup water
1/2 cup salsa
12 (7-8 inch) flour tortillas, warmed
Optional toppings: guacamole, additional salsa, shredded Colby &
Monterey Jack cheese blend and sour cream
Cut bell peppers into 1/2-inch strips. Cut
chicken crosswise into thin strips.
Heat skillet over medium-high heat. Add 1 teaspoon of the
oil and chicken. Stir-fry 3-4 minutes or until chicken is no longer
pink. Remove from skillet; set aside. Add remaining oil, bell peppers
and pressed garlic; stir-fry 1-2 minutes or until
vegetables are crisp-tender.
Add chicken, soup mix, water and salsa to bell pepper mixture. Cook
and stir 2-3 minutes or until heated through.
To serve, place chicken mixture in center of tortillas. Serve with
toppings, if desired.
Yield: 6 servings
Serving a large crowd? Create a fajita bar! It was very well received at a family gathering.
Place chicken and vegetable mixture in bowl. Place guacamole,
salsa, shredded cheese and sour cream in small bowls. Cut tortillas in
half; arrange tortillas and bowls on serving platter.