These are so quick, easy, and always delicious!
I use the same recipe for the seasoning as the taco seasoning (which is wonderfully easy to make–and I always make a big jar of it, so that it is ready when I need it for a quick meal).
Mix the following and store until needed
1/4 Cup Chili Powder
1 Tbsp Garlic Powder
1 tsp Cayenne Pepper
1 Tbsp Dried Oregano
2 Tbsp Paprika
1/4 Cup Cumin
1/4 Cup Low Sodium Salt
1/4 Cup Pepper
1-2 lb boneless, skinless chicken breast strips
2 Bell peppers (any kind you like–green, red, orange, yellow)
Soft tortilla shells
Cut the bell peppers into long slices (relatively thin)
Cook the shallots and bell peppers in a large pan with olive oil on med-high until tender
Remove the shallot/peppers
Put the chicken tenders into the pan with olive oil and cook on medium high for ~5-8 minutes (until they are cooked through)
Add the shallot/peppers back to the pan
Pour ~3-4 Tbsp of seasoning + 1 Cup water
Cover pan with a lid for ~3-4 minutes (this lets the chicken/veggies absorb spice mix without evaporating water
*The reason I use extra water with this recipe is to have a sauce to pour over my fajita in place of salsa which can be a migraine trigger*
I layer the chicken/veggie mix, chopped lettuce in a soft tortilla, roll it up, top with a slice of American cheese and sauce from the pan
Put in microwave for ~30 seconds to melt cheese.
Hubby uses sour cream, cheddar, salsa in his (migraine triggers for me, but they are delicious—mine are too, I promise).