|2||cups PERDUE® SHORT CUTS® Carved Chicken Breast, Original Roasted (9 oz.)|
|1||tbsp. olive oil|
|1||red bell pepper, sliced|
|1||green bell pepper, sliced|
|1||tsp. fajita spice blend|
|1/2||cup picante sauce or salsa|
|4||medium flour tortillas, warmed (8-inch)|
|Sauteed onions, optional|
|Lime wedges, optional|
|Shredded lettuce, optional|
|Shredded Cheddar or Monterey Jack cheese, optional|
|Sour cream, optional|
In a large skillet, heat olive oil over medium-high heat. Add bell peppers and cook, stirring frequently, 5 minutes. Add chicken and fajita seasoning and cook another 2 minutes, until chicken is heated through.
To skillet, add picante sauce and cook, stirring occasionally, 3 to 5 minutes.
Spoon chicken mixture into warmed tortillas. Top with sautéed onions, picante sauce, lime wedges, shredded lettuce, shredded cheese and sour cream, if desired. Fold to enclose fillings and enjoy.
To warm tortillas, stack them between 2 paper towels. Microwave on HIGH for 1 minute or until moist and warm.