Crispy Chicken Fajita Wraps
Hot Zucchini, Corn, and Black Bean Salad
Ingredients
- ½ lb boneless, skinless chicken breasts
- ½ (1-oz) envelope taco seasoning mix
- 1 Tbsp olive oil
- ½ (16-oz) pkg frozen tricolor pepper and onion strips
- ½ (8-count) pkg burrito-size flour tortillas
- 1 cup shredded colby-Jack cheese
- 2 Tbsp butter
- ½ (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 nonstick skillet over medium heat 5 minutes per side or until done; remove from skillet, and let stand 5 minutes.
- 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, and sprinkle with cheese. Fold in sides of tortillas, and roll up. Wipe skillet clean.
- Melt butter in skillet over medium heat. Add wraps, and cook 3 to 4 minutes per side or until browned and crisp. Cut in half, and serve with salsa.
Side Dish Ingredients
- 1 zucchini, cut into half-moons
- 1 Tbsp olive oil
- 1 cup frozen whole kernel corn
- 1 small Roma tomato, chopped
- 1 (15-oz) can black beans, drained and rinsed
- ½ tsp ground cumin
- ½ Tbsp rice wine vinegar
Side Dish Instructions
- Cook zucchini in hot oil in a 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.
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