Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Categories: Cinco de Mayo, Dinner, Kid Friendly, Lunch, Main Courses, Mexican, Poultry, The Lazy Way To Cook, Week Nights
Yields or Serves:
Tags: Bell Pepper, Cheese, Chicken Breast, Chicken Breast Strips, Chicken Strips, Cinco de Mayo, Dinner, Fajitas, Family Dinner, Flour Tortillas, Fresh Lime Juice, Kid Friendly, Lunch, Main Courses, Mexican Cooking, Mexican Food, Olive Oil, Onion, Onions, Poultry, Salsa, Sliced Mushrooms, Soft Tacos, South of the Border, Super Easy Chicken Fajitas, The Lazy Way To Cook, Tomatoes, Tucson, Victoria Hart Glavin, Victoria's Super Easy Chicken Fajitas, Week Nights, Worcestershire Sauce
I’ve really been in a Mexican food mood as of late. Since getting back from Tucson a couple of months ago I have really been yearning for good South of the Border cuisine. Keeping in line with easy weeknight meals here is a quick and easy family dinner.
1 Tablespoon Olive Oil
1 Pound Chicken Breast Strips
1 Cup Salsa
3 Tablespoons Fresh Lime Juice
1 Teaspoon Worcestershire Sauce
1 Bell Pepper (Cut into Thin Strips)
1 Medium Onion (Cut into Thin Strips)
10 Flour Tortillas for Fajitas or Soft Tacos
In a medium size skillet add the olive oil and chicken strips. Cook over a medium-high heat for 4 minutes. Add the salsa, lime juice and Worcestershire sauce. Add the peppers and onions. Give a good stir. Cook for 5 minutes until the vegetables are crisp-tender. Remove from the heat and spoon the filling into tortillas. Add additional salsa as a topping if you like. Roll these babies up and serve. Makes 10 fajitas.
Tip: Feel free to add shredded cheese, sliced mushrooms, tomatoes or anything your heart desires.