[DRAFT]
| 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 499 |
| Total Fat | 14 g |
| Saturated Fat | 2 g |
| Carbohydrates | 58 g |
| Dietary Fiber | 4 g |
| Sugar | 7 g |
| Protein | 34 g |
| Cholesterol | 83 mg |
| Sodium | 782 mg |