• Cooking Time: 20-25 minutes
• Servings: It all depends on how much you want to cook...or share...
• Preparation Time: 20 minutes
• Chicken Breasts or thighs (or vegan chicken chunks)
• Sliced Red Bell Peppers
• Diced Sweet Onions
• Cilantro thinly chopped (garnish)
• Cocktail Tomatoes cut in half
• Diced Avocado
• Jicama Tortillas (pre-cut at HEB Grocers)
• Tablespoon of Butter (or oil of your choice)
• Salt and Pepper
• Chicken Fajita Seasoning (taco seasoning, Slap Ya Moma, or whatever seasoning your taste buds enjoy on chicken)
• Anna's Addicting Salsa - Dat Red Stuff

1. Cook the chicken any way you like it. I prefer grilled, but if the weather sucks or you do not want to stand in front of the pit outside, cook them in the oven or on the stove. Whatever is convenient for you.
3. Saute onions and bell peppers with chicken fajita seasoning and butter (oil and taco seasoning is another great option) until caramelized and tender. Set aside.
5. Heat jicama tortillas in the same pan as the onions and bell peppers - be careful, jicama tortillas are fragile but a great alternative to bread. If eating alternatives for bread aren't your thing, use whatever tortillas you like. Heating them on the stove makes tortillas taste so much better!
7. Double or triple the jicama tortillas for density and then fill'er up! Add chicken, onions, bell peppers, avocado, and garnish with tomatoes and freshly chopped cilantro. Salt and Pepper to taste.

I love tacos, but I do not like eating too many tortillas. This recipe allows me to have an alternative to tacos. The Jicama is light and very tasty when combined with the additional ingredients.