Chicken Fajitas with Peppers and Onions, Flour Tortillas

Ingredients

• Chicken breast strips 6 oz
• Bell peppers and onions 2 cups
• Flour tortillas 3 medium
• Olive oil 1 tbsp
• Fajita seasoning 1 tsp

Method

1. Prepare the vegetables. Wash the bell peppers and onions thoroughly. Slice the bell peppers into thin strips and peel the onion, then slice it into thin strips as well. Keep them ready in a bowl.
   Tip: Use a sharp knife to make slicing easier and safer.
2. Prepare the chicken. If not already done, slice the chicken breast into thin strips about 1/2 inch wide. This helps the chicken cook quickly and evenly.
   Tip: Cut against the grain of the chicken for more tender strips.
3. Heat the pan and add oil. Place a large skillet or frying pan on medium-high heat. Add 1 tablespoon of olive oil and let it warm up for about 1 minute until shimmering but not smoking.
   Tip: Use a pan with a heavy bottom to prevent sticking and promote even cooking.
4. Cook the chicken. Add the chicken strips to the hot pan in a single layer. Let them cook without stirring for about 2 minutes so they get a nice sear. Then stir and cook for another 3-4 minutes until the chicken is cooked through and no longer pink inside.
   Tip: Avoid overcrowding the pan to ensure the chicken browns properly instead of steaming.
5. Add fajita seasoning. Sprinkle 1 teaspoon of fajita seasoning evenly over the chicken. Stir well to coat all the pieces with the seasoning for full flavor.
   Tip: If you like it spicier, feel free to add a pinch of chili powder or cayenne pepper.
6. Cook the peppers and onions. Add the sliced bell peppers and onions to the pan with the chicken. Stir everything together and cook for about 4-5 minutes until the vegetables are tender but still slightly crisp.
   Tip: Stir occasionally to cook the vegetables evenly and prevent burning.
7. Warm the tortillas. While the chicken and vegetables finish cooking, warm the flour tortillas. You can do this by placing them one at a time in a dry skillet over medium heat for about 30 seconds per side, or wrap them in a damp paper towel and microwave for 20-30 seconds.
   Tip: Warming tortillas makes them more pliable and easier to roll without tearing.
8. Assemble and serve. Divide the chicken and vegetable mixture evenly among the warm flour tortillas. Roll or fold the tortillas to enclose the filling. Serve immediately while warm.
   Tip: Add your favorite toppings like sour cream, guacamole, or salsa for extra flavor.

Pro tips

• Marinate the chicken with fajita seasoning and a little lime juice for 15 minutes beforehand to boost flavor.
• Use a cast iron or non-stick skillet for best results and easy cleanup.