Extra picante sauce, lime wedges, finely shredded lettuce, finely shredded Cheddar or Monterey Jack cheese, and/or sour cream, if desired.
Heat the oil in a large skillet over medium-high heat. Add the bell peppers and cook, stirring frequently, for 1 minute or until slightly thawed.
Add the chicken and picante sauce and cook, stirring occasionally, for 3 minutes or until heated through.
Spoon the chicken mixture into the tortillas. Fold to enclose the filling. Serve with extra picante sauce, lime wedges, shredded lettuce, shredded cheese, and/or sour cream, if desired.
To warm tortillas, stack them between 2 paper towels. Microwave on HIGH for 1 minute or until moist and warm.
Serving Size 311g
Servings Per Recipe 4
Amount Per Serving (* % of Daily Value)
Total Fat13g (20%)
Saturated Fat 3g (15%)
Trans Fat 0g
Total Carbohydrate59g (12%)
Dietary Fiber 6g
Vitamin A %
Vitamin C %
* Percent of Daily Values are based on a 2,000 calorie diet.
** This is a representation of the nutrition label. The actual nutrition label may vary slightly.
cristin - Tinley park, IL
5/5/2010 6:11:19 PM
it is sooooo good i made it for my family and they loved it!!!!!!!!!!!!!!!!
Harry - Richmond, VA
12/15/2008 6:56:30 PM
Excellent meal. This is simple to make. I did make one or two adjustment though. Instead of the stir fry I cut up 2 chicken breasts and put grilled chicken rub on it. Also I diced a green pepper and red pepper. I dont need multiple amounts so I didnt get but anymore ingredients besides those. Then I mixed everything together in the pan and everything turned out to be very good. I do have some left over tortilla wraps but I freeze them for the time being. Great lunch!
Wanda Miller - Goshen, NY
7/21/2008 6:00:02 PM
good but: I like to not cook- fajita on a microwaveable plate, add your fabulous Short Cuts chix, add fresh or frozen pepper assortment, top with lots of cheese and microwave til melted then wrap up and eat!
Cindy Coules - newyork, NY
10/17/2006 1:38:20 PM
I tried this and loved it!! It was so quick and easy!!!