Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, chicken fajita salad wrap. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Chicken Fajita Salad Wrap is one of the most favored of recent trending meals on earth. It’s appreciated by millions every day. It is easy, it is fast, it tastes delicious. They’re nice and they look fantastic. Chicken Fajita Salad Wrap is something which I’ve loved my entire life.
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To get started with this particular recipe, we must prepare a few ingredients. You can cook chicken fajita salad wrap using 11 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Chicken Fajita Salad Wrap:
- Make ready 1 whole wheat tortilla
- Get 3 oz breaded chicken strips
- Take 1 oz romaine lettuce
- Make ready 1/3 cup shredded cheddar cheese
- Take 1/8 cup onion
- Take 1/8 cup yellow pepper
- Get 1/8 cup green pepper
- Make ready 1/8 cup tomato
- Get 2 tbsp taco sauce
- Prepare 1/3 tsp ground cumin
- Get 1/4 tsp garlic powder
Find gluten-free, heart-healthy, vegetarian, vegan, Instant Pot, slow cooker, sheet pan, seafood recipes, and more. For the fajita mix: Mix the chili powder, cumin, garlic powder, sugar, salt, red pepper flakes and black pepper in a bowl. For the salad: Heat a grill or grill pan over medium-high heat and brush with olive oil. Sliced chicken, tenderized in lime juice, combines with a spicy sour-cream sauce in this tasty wrap.
Steps to make Chicken Fajita Salad Wrap:
- Bring frying pan to medium heat. Toss chicken strips in taco sauce, garlic powder, and ground cumin. Add to frying pan and cook to 165°F.
- Wash all veggies. Shred lettuce, and dice peppers and onion.
- Add lettuce and cheese tortilla. Add veggies to frying pan with chicken.
- Remove chicken and veggies from pan, and add to tortilla.
Serve with Vinegary Coleslaw and Spiced Pinto Beans. Reviews for: Photos of Chicken Fajita Wraps. Place the tortillas flat on a clean surface. This is an awesome summer recipe to make and have throughout the week on a hot summer day. I've been eating it in a coconut wrap or with plantain chips and it's all quite lovely.
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