Crispy Chicken Fajita Wraps
Hot Zucchini, Corn, and Black Bean Salad
Ingredients
- 1½ lb boneless, skinless chicken breasts
- 1 (1-oz) envelope taco seasoning mix
- 2 Tbsp olive oil
- 1 (16-oz) pkg frozen tricolor pepper and onion strips
- 1 (8-count) pkg burrito-size flour tortillas
- 1 (8-oz) pkg shredded colby-Jack cheese
- 4 Tbsp butter, divided
- 1 (16-oz) container fresh salsa
Instructions
- Pound chicken to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet; rub with taco seasoning.
- Cook chicken in hot oil in a large nonstick skillet over medium heat 5 minutes per side or until done; remove from skillet.
- Cook pepper mixture in skillet over medium heat 5 minutes or until crisp-tender. Meanwhile, thinly slice chicken. Add chicken to skillet, and cook 1 minute.
- Arrange chicken mixture down centers of tortillas; sprinkle with cheese. Fold in sides of tortilla, and roll up. Wipe skillet clean.
- Melt 2 Tbsp butter in skillet over medium heat. Add 4 wraps, and cook 3 to 4 minutes per side or until browned and crisp. Repeat with 2 Tbsp butter and remaining wraps. Cut in half, and serve with salsa.
Side Dish Ingredients
- 2 zucchini, cut into half-moons
- 2 Tbsp olive oil
- 1 (12-oz) pkg frozen whole kernel corn
- 1 Roma tomato, chopped
- 1 (15-oz) can black beans, drained and rinsed
- 2 tsp ground cumin
- 1 Tbsp rice wine vinegar
Side Dish Instructions
- Cook zucchini in hot oil in a large skillet over medium-high heat, stirring often, until just tender. Add corn; cook 3 minutes.
- Stir in tomato, beans, and cumin; cook until thoroughly heated. Stir in vinegar, and season with salt and pepper to taste.
Budget Friendly Meal Plan
This recipe selected from the eMeals Budget Friendly Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
