1 lb. Chicken breast or skirt steak cut into strips
4 Tablespoons olive oil, divided
2 Tablespoons fresh lime juice
4 teaspoons Fajita Seasoning Blend
1/2 medium sweet red pepper, julienned
1/2 medium green pepper, julienned
1 small onion, thinly sliced
4 flour tortillas (8 inches), warmed
Optional: Shredded cheddar cheese, salsa, guacamole, thinly sliced green onions and sour cream.
1. Marinade the chicken In a large bowl by combining 2 tbsp oil, lime juice and 4 teaspoons of Fajita Seasoning Blend
2. In a large cast-iron or other heavy skillet, Sauté peppers and onions in remaining oil until crisp-tender. Remove and keep warm.
3. In the same skillet, cook chicken over medium-high heat until no longer pink, 5-6 minutes. Return pepper mixture to pan; heat through.
4. Spoon filling down the center of tortillas; fold in half. Serve with desired toppings.
Tips: Always dry your meats with paper towels so your marinade will soak in more flavor.