Crispy Chicken Fajita Wraps
Guacamole and Salsa with Tortilla Chips
Ingredients
- 1 (16-oz) pkg frozen tricolor pepper and onion strips
- 2 Tbsp olive oil
- 1 (22-oz) pkg frozen grilled and ready fully cooked fajita chicken strips
- 1 (1-oz) envelope taco seasoning mix
- ¼ cup water
- 1 (8-count) pkg burrito-size flour tortillas
- 1 (8-oz) pkg shredded colby-Jack cheese
- 4 Tbsp butter, divided
Instructions
- Cook pepper mixture in hot oil in a large skillet over medium heat 5 minutes or until crisp-tender. Stir in chicken strips, taco seasoning, and water. Cook until mixture is very thick and chicken is thoroughly heated.
- 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.
Side Dish Ingredients
- 1 (8-oz) container prepared guacamole
- 1 (16-oz) container fresh salsa
- 1 (12-oz) bag tortilla chips
Side Dish Instructions
- Serve guacamole and salsa with chips.
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