Saturday, May 23, 2009

Wok's For Dinner: Southwestern Chicken Fajita Wraps

This is a recipe I found in one of Betty Crocker's newsletters. It sounded good so I printed a copy and held onto it. As I was planning my freezer meal menu for this month, I came across the recipe, and since I had ordered chicken fajita meat with my May Angel Food Ministries order, it seemed to be a perfect fit. You can find the original recipe here. Below is the version I made.

Southwestern Chicken Fajita Wraps


1/2 tsp chili powder

1/4 tsp salt

2 tsp olive oil

1 lb boneless, skinless chicken breasts, cut into thin strips in fajita marinade

1 1/2 tsp ground cumin

1 medium onion, chopped

1 medium orange bell pepper, chopped

1 roma tomato, seeded, chopped

1 can Mexican style corn, drained

1 pkg flour tortillas

1/2 cup shredded cheese

sour cream


In 12-inch skillet, cook chicken with spices, onions and bell pepper in olive oil over medium heat for 5-7 minutes, stirring frequently, until chicken is no longer pink in center and bell pepper is crisp-tender. If freezing: place chicken mixture in gallon-size freezer bag and freeze; thaw 24 hours in refrigerator. Add corn and chopped tomato; stir mixture. Heat in microwave-safe bowl in microwave for about 4 minutes. Place about 3/4 cup chicken mixture down center of tortilla. Top with cheese and sour cream.

We really enjoyed this meal, including the kids. The flavor was really good. I would recommend preparing your tortillas first with cheese, sour cream, etc., then heat up the chicken & corn mixture to ensure it's still warm by the time you eat. I heated the chicken & corn mixture first, then prepared the tortillas, and by the time we ate, it was cold. But it still tasted good, so it all worked out. :)

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