Easy Chicken Fajitas

Yield: 4-6 servings

These flavor-packed wraps come together in a snap and always garner rave reviews. As an option, serve the chicken fajita mixture over rice or salad greens.

Ingredients

1-1/2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper*
2 tablespoons freshly squeezed lime juice
2 tablespoons canola or olive oil, divided use
1-1/2 pounds boneless skinless chicken breast, cut into thin strips
2 large sweet bell peppers, cut into 1/4-inch slices (I like one green and one red pepper)
1 small yellow onion (or half a large), thinly sliced from root to tip
8-10 (6-inch) corn or flour tortillas, warmed
Optional for serving: lime wedges, shredded cheddar cheese, salsa, guacamole or sliced avocado, sour cream, chopped cilantro, sliced jalapeños

In a large zipper-top bag, combine all of the spices, and then add the lime juice and 1 tablespoon of the oil. (This will create more of a wet rub than a liquidy marinade.) Mix well, add the chicken, seal the bag, and then shake the chicken around to evenly coat in the spice mixture. Refrigerate for at least an hour or two, if possible, and up to 6-8 hours.
In a 12-inch skillet (cast iron works well) heated over medium-high, sauté the peppers and onions in the remaining tablespoon of oil until crisp-tender, about 6-7 minutes. (If you prefer the onions to be cooked down more than the peppers, sauté them for 2-3 minutes before adding the peppers.) Remove to a plate.
In the same skillet, cook the chicken over medium-high heat for 3-5 minutes or until no longer pink. Precise cooking time will depend on how thinly the chicken is sliced. Return the pepper mixture to the pan for just long enough to heat through, another minute or so.
Spoon the chicken mixture down the center of the warm tortillas. Top with cheese, salsa, guacamole, etc., and then fold over and enjoy.

*This amount of cayenne pepper doesn’t make the fajitas very spicy, but feel free to reduce, omit, or increase as desired. As a general rule, twice the amount of red pepper flakes may be substituted for an equal level of heat (so in this case, 1/2 teaspoon of red pepper flakes).