[DRAFT]
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Yield: 4 Servings
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- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Yield: 4 Servings
Ingredients
1 Tbsp. vegetable oil
1 lb. boneless skinless chicken breasts, thinly sliced
1 bag (14 oz.) Birds Eye® Recipe Ready Tri-Color Peppers & Onions Blend
1 tsp. ground cumin or fajita seasoning blend
1 tsp. salt
8 flour tortillas, warmed
Directions
- 1. Heat oil in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, 5 minutes.
- 2. Stir in Recipe Ready Tri-Color Peppers & Onions Blend, cumin and salt. Continue cooking, stirring occasionally, 5 minutes or until chicken is thoroughly cooked.*
- 3. Serve in flour tortillas. Garnish, if desired, with lime wedges.
- *Cook chicken to an internal temperature of 165°F as measured with a food thermometer.
