Tortilla Chicken Wrap Recipe

3      Reviews by:    Glenn Johnson   Tortilla Chicken Wrap Recipe creates a Tex-Mex chicken recipe using tortilla, chicken breast, bell pepper, onion, vegetable oil, fajita seasoning and salsa in creating this delicious chicken recipe. Food Category:    Chicken and Fowl Cuisine Origin:    Southwestern    Servings:4 Nutrition facts:429 calories25.0 grams fat Print Preview Rate This Recipe Prep Time:   15 Minutes Cook Time:   25 Minutes Total Time:   40 Minutes

INGREDIENTS

• 4 10-inch flour tortillas
• 6 ounce chicken breast, skinless and boneless
• 1 large bell pepper
• 1 large onion
• 4 tbsp vegetable oil
• 1 packet fajita seasoning
• 6 ounces tomato salsa
• 6 ounces sour cream

DIRECTIONS

• Remove stem, seeds and membranes from bell pepper. Slice pepper into 1/4-inch wide strips. Set aside. Slice the breast into 1/2-inch by 1-in portions. Set aside. Peel onion cutting off root end and top of the onion. Place onion cut side down and cut in half. Slice onion into 1/4-inch slices. Place 2 tbsp of the vegetable oil into a skillet over medium heat. When oil is heated, add the pepper and onion and stir to coat with oil.
• Sprinkle the pepper and onion liberally with fajita seasoning. Cook the pepper and onion, stirring occasionally until the pepper and onion have softened; remove from skillet and set aside.
• Add more oil to the skillet if needed to cook the chicken. All the skillet and oil to heat. Add the chicken in a single layer and stir to coat with oil. Sprinkle the chicken strips liberally with fajita seasoning. Cook the chicken for 6 to 8 minutes, stirring occasionally, until the chicken reaches an internal temperature of 160°F. Return the vegetables to the skillet to heat through.
• Stack the tortillas on a microwave proof plate and cover completely with a damp paper towel. Place the tortillas into a microwave and heat on high for 40 seconds. Place chicken vegetable mixture on each heated tortilla, top with salsa and sour cream if desired, roll up and enjoy.

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