Crispy Chicken Fajita Wraps
Sautéed Zucchini and Black Beans
Ingredients
- ¾ 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
- 2 burrito-size flour tortillas
- ¾ 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.
- 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.
- Spoon chicken mixture in center of each tortilla; sprinkle with cheese. Fold in sides of each tortilla, and roll up. Wipe skillet clean.
- Melt butter in skillet over medium heat. Add wraps; cook 3 to 4 minutes per side or until browned and crisp. Cut in half, and serve with salsa.
Side Dish Ingredients
- 1 zucchini, thinly sliced
- 1 Tbsp olive oil
- 1 Roma tomato, chopped
- 1 (15-oz) can black beans, drained and rinsed
- 1 tsp ground cumin
Side Dish Instructions
- Cook zucchini in hot oil in a large nonstick skillet over medium-high heat, stirring often, 5 minutes or until just tender.
- Stir in tomato, beans, and cumin; cook until thoroughly heated. Season with salt and pepper to taste.
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