Fajita Chicken Rollups
Ingredients
2 small boneless skinless chicken breasts, cooked and shredded2 tablespoons of neutral oil
2 medium sweet peppers, thinly sliced
1 small onion, thingly sliced
2 cloves of garlic, finely minced
2 tablespoons of taco or fajita seasoning
2 tablespoons of pickled jalapeños (optional)
1/4 cup of fresh cilantro, finely chopped
10 small flour tortillas
8 ounces of shredded cheese
sour cream, salsa or guacamole
lime wedges
You will also need a SIGNATUREseries Cast Iron Skillet.
Instructions
- Preheat your oven to 350° and line a baking sheet or shallow oven safe skillet with parchment paper.
- Cook 2 boneless skinless chicken breasts, shred and set aside to cool or use leftover or rotisserie chicken
- Place a skillet over medium heat and add 2 tablespoons of a neutral oil.
- Add the thinly sliced peppers and onion and cook until softened (about 7-8 minutes).
- Add 2 cloves of minced garlic and cook for another 60 seconds.
- Transfer the skillet off of the heat and add 2 tablespoons of taco seasoning, 2 tablespoons of pickled jalapeño (optional), 1/4 cup of finely chopped cilantro and the shredded chicken and mix until well combined.
- Warm 10 small flour tortillas in the microwave for about 15 seconds and cut them in half.
- Shredded a thin layer of the fajita mixture over a half tortilla and top with shredded cheese.
- Roll the tortilla into a cone shape and place into the parchment lined skillet.
- Repeat with the remaining tortillas and fajita mixture stacking them in a circle.
- Bake for 20-25 minutes or until the tortillas are lightly golden.
- Serve with sour cream, salsa, guacamole and lime wedges.
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