Crispy Chicken Fajita Wraps
Ingredients
- 1 (20-oz) pkg frozen pepper and onion blend, thawed
- 2 Tbsp olive oil
- 1 (22-oz) pkg frozen grilled and ready fajita chicken breast strips, thawed
- 1 (1-oz) envelope low-sodium taco seasoning mix
- ¼ cup water
- 6 burrito-size flour tortillas
- 1½ cups shredded colby-Jack cheese
- 4 Tbsp butter, divided
Instructions
- Cook pepper mixture in hot oil in a large skillet over medium heat 2 minutes. Stir in chicken strips, seasoning mix, 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 tortillas, and roll up. Wipe skillet clean.
- Melt 2 Tbsp butter in skillet over medium heat. Add 3 wraps, and cook 3 to 4 minutes per side or until browned and crisp. Repeat with 2 Tbsp butter and remaining wraps.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
615
|
615
|
| Fat (g) | 28 | 28 |
| Sat. Fat (g) | 15 | 15 |
| Protein (g) | 41 | 41 |
| Carb (g) | 45 | 45 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 1527 | 1527 |
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