Marinate Ahead and Grill
Crispy Chicken Fajita Wraps
Yellow Rice and Apples
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(5-oz) pkg yellow rice
- 2 apples
Side Dish Instructions
- Cook rice according to package directions.
- Slice apples before serving.
Kid-Friendly Meal Plan
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