Preparation:
Cut chicken breasts lengthwise in half, them crosswise into 1/4-inch thick slices. In bowl, toss chicken with lemon juice and next 8 ingredients. Cover and refrigerate at least 4 hours, stirring occasionally. Thinly slice peppers and onion. In 10-inch skillet over medium-high heat, in hot salad oil, cook peppers and onion, stirring quickly and frequently, until tender. Remove from heat; keep warm. Meanwhile, heat flour tortillas as label directs. Preheat broiler if manufacturer directs. Spray rack with vegetable cooking spray. Arrange chicken in single layer on rack in broiling pan. Broil about 5 minutes or until desired doneness, stirring occasionally. To serve, roll up each tortilla and arrange on platter with chicken, vegetables, and lettuce. Let each person assemble fajitas. Top with salsa if desired.
Serving Ideas : Main |
