Chicken Fajita Wraps
| Quantity | Description |
|---|---|
| 1 tsp | Bunge Vegetable Oil |
| 1 | Onion, chopped |
| 1 | Sweet Green Pepper, diced |
| 3/4 cup | Pace Mild Salsa Sauce |
| 8 | Elmira Poultry Chicken First Fillet |
| Gay Lea Sour Cream | |
| 1/2 cup | Brights Monterey Jack Cheese |
| 4 | Sonora 6.5" Flour Tortilla |
INSTRUCTIONS
Preheat oven to 425°F.
Bake tenders for 18-20 minutes or until coked, turning once during cooking. Set aside.
In a non-stick skillet, heat 1 tsp of oil at medium heat; cook onion and green pepper, stirring occasionally, for 5 minutes or until softened. Add salsa to pan and bring to a boil; reduce heat and simmer, stirring often for about 3 minutes, or until most of the liquid is evaporated.
Place2 chicken fillets on each tortilla, top with salsa mixture, sour cream, sprinkle with cheese and roll up.