Chicken Fajitas with Peppers and Onions

Ingredients

• grilled chicken strips 6 oz
• bell peppers (mixed colors) 1 cup
• onion 1 cup
• olive oil 1 tbsp
• flour tortillas 2 medium
• salsa 2 tbsp
• shredded cheese 1/4 cup

Method

1. Prepare the vegetables. Wash and slice the bell peppers and onion into thin strips, about 1/4 inch wide. This will help them cook evenly and quickly.
   Tip: Use a sharp knife and cut peppers and onions into similar sizes to ensure even cooking.
2. Sauté peppers and onions. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced peppers and onions. Cook, stirring occasionally, until they are soft and slightly caramelized, about 8-10 minutes.
   Tip: Avoid overcrowding the pan to allow vegetables to brown nicely rather than steam.
3. Warm the tortillas. While the vegetables cook, warm the flour tortillas. You can do this by placing them in a dry skillet over medium heat for about 30 seconds on each side, or wrap them in a damp paper towel and microwave for 20 seconds.
   Tip: Warming tortillas makes them more pliable and enhances flavor.
4. Heat the chicken strips. If your grilled chicken strips are pre-cooked and cold, add them to the skillet with the peppers and onions for the last 2-3 minutes to warm through. Stir gently to combine.
   Tip: Avoid overcooking the chicken to keep it juicy.
5. Assemble the fajitas. Lay each warm tortilla flat on a plate. Divide the chicken and vegetable mixture evenly between the tortillas. Spoon 1 tablespoon of salsa over each and sprinkle with shredded cheese.
   Tip: Serve immediately to enjoy warm and melty cheese.

Pro tips

• Use a cast iron or non-stick skillet for best sautéing results.
• Add a squeeze of fresh lime juice or a sprinkle of chopped cilantro for extra freshness.