4 boneless, skinless chicken breasts (about 4 oz. each)
2 tsp. oil
1 tsp chopped garlic
1 envelope onion soup mix
1/2 c water
1/2 c salsa
12 8-inch flour tortillas, warmed
Toppings- guacamole, salsa, shredded cheese and sour cream
Instructions
Cut bell peppers into 1/2-inch strips. Cut chicken crosswise into thin strips.
Heat skillet over medium-high heat. Add 1 tsp of the oil and chicken. Stir-fry 3-4 minutes or until chicken is no longer pink. Remove from skillet and set aside.
Add remaining 1 t. oil, peppers and garlic. Stir-fry 1-2 minutes or until crisp-tender.
Add chicken, soup mix, water and salsa to bell pepper mixutre.
Cook and stir 2-3 minutes or until heated through.
Place mixture in tortillas. Serve with desired toppings.
Originally Submitted
6/22/2012
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