I make these chicken fajitas at least 2 times a month. This is one of our favorite dinners.
The ingredients below don’t necessarily tell you how much you should have because it all depends on your preference, you decide. I’ve listed the ingredients I personally like.
Get creative, add some of your other favorite ingredients. Peppers, onions, etc.
Flour tortillas (soft taco size)
1 Tbsp Olive oil
1 to 1.25 (approximate) lbs chicken
1 packet Lawry’s fajita seasoning
Shredded sharp cheddar
Put 1 Tablespoon of olive oil in skillet & heat. Add chicken and cook well.
When chicken is thoroughly cooked, chop or shred. I prefer to cut it with my kitchen scissors into little chunks.
Add packet of seasoning and mix with water as directed on packet. Mix well.
In a separate skillet, melt a pad of butter and spread around. Keep your burner on medium heat.
Put your tortilla in your skillet and cook until its slightly golden or starts to ever slightly stiffen and flip over.
Sprinkle shredded cheddar cheese on top while still in skillet. While the other side of the tortilla is cooking, this will melt the cheese nicely.
Once the cheese starts to melt, place tortilla on your plate to start topping with your other ingredients.
Then place some of your chicken in a row down the middle of your tortilla, making sure you have enough room on the bottom and sides to fold over.
I personally love Pace salsa, a little light sour cream and some slices of avocado to make the perfect fajita for me.
Once you have your toppings on, first fold up the bottom, to keep ingredients from falling out when eating.
Then fold over each side and enjoy! YUM I tell you, these are delish!
Now you could just slap your ingredients in an uncooked tortilla, but I prefer them warm and slightly crisp. It just gives it that extra tastey UMPH.