Fajitas always make a good sandwich any time during the year. Three main ingredients make up this tasty wrap; meat, onions and peppers. The big difference is the type of meat, what you marinate the meat and vegetables in, for how long and the toppings you serve with it. Also see my recipe Rajas Con Crema for a different way to make your peppers and onions.
Chicken Fajitas Wraps
- 2-3 green onions, chopped
- 3/4 tsp. ground cumin
- 3/4 tsp. oregano
- salt and pepper to taste
- 1/4 cup lime juice
- 1/4 cup orange juice
- 2 tbsp. olive oil
- 1 to 1-1/2 lb. chicken tenders, cut into pieces
- green pepper, cut into strips
- onion, thinly sliced
- 1-2 cloves garlic, minced
- 8 flour tortillas (8-inch)
Combine the green onions, spices, juices and oil in a bowl. Divide the mixture into two bags. Place the chicken strips in one bag and the peppers and onions in the other bag. Marinate for at least 8 hours and preferably overnight. The longer the meat and vegetables marinate the more flavor they will get; I like to marinate 24 hours.
Cook the chicken until just underdone; remove and keep warm. Cook the peppers and onions about 10 minutes, then add the minced garlic and cook another minute or two. Return chicken to pan and reheat cooking all the way through.
Serve on tortillas of your choice with toppings such as sour cream, chopped tomatoes, sliced jalapenos, salsa, shredded lettuce, refried beans and cheese. I also have used Avocado Sour Cream and Rajas con Crema. It has been suggested to broil them briefly before serving as it crisps up the tortillas.