Cajun-seasoned chicken gives a new flavor to fajitas.
| 1 |
|
teaspoon Italian seasoning* |
| 1/4 |
|
teaspoon garlic powder |
| 1/4 |
|
teaspoon ground red pepper |
| 1/4 |
|
teaspoon pepper |
| 1 |
|
tablespoon vegetable oil |
| 2 |
|
(6-ounce) boneless skinless chicken breasts, cut into 1/4-inch strips |
| 1 |
|
medium green bell pepper, cut into thin strips |
| 1 |
|
medium onion, sliced 1/4-inch |
| 1 |
|
medium tomato, cut into 12 wedges, halved crosswise |
| 8 |
|
(8-inch) flour tortillas, warmed |
Combine Italian seasoning, garlic powder, ground red pepper and pepper in small bowl. Rub onto chicken strips; let stand at room temperature 15 minutes.
Heat oil in 10-inch skillet; add chicken. Cook over medium-high heat, stirring occasionally, until chicken is no longer pink (3 to 5 minutes). Add green pepper and onion; continue cooking until vegetables are crisply tender (4 to 6 minutes). Add tomatoes; continue cooking 1 minute.
To serve, spoon chicken mixture into warmed tortillas; add desired toppings.
*Substitute 1/4 teaspoon each oregano leaves, dried marjoram leaves and dried basil leaves and 1/8 teaspoon rubbed sage.
