Chicken

Santa Fe Chicken Fajitas
(Serves 6)

  • 1 lb boneless, skinless Chicken breasts
  • 1 red onion, thickly sliced
  • 1 red pepper, sliced
  • ¾ cup salsa
  • 6 Tbsp lime juice
  • 3 cloves garlic, minced
  • 2 tsp chili powder
  • 1 tsp dried oregano
  • ½ tsp ground cumin
  • 1 tsp coriander seeds, ground
  • Freshly ground pepper and salt, to taste
  • Pinch of sugar
  • 1 Tbsp canola or olive oil
  • 12 California Sun-dried Tomato Wraps
  1. Cut chicken into thin strips. In a large bowl, combine chicken, onions and red pepper. In a med. Bowl, combine salsa, lime juice, garlic, coriander, chili powder, oregano, cumin. Salt, pepper and sugar, to taste. Marinate in fresh for at least an hour.
  2. Warm oil in a large frying pan over med-high heat. Add chicken and veggies. Raise heat to high and cook, stirring frequently until chicken is cooked through.
  3. Divide the filling evenly among the wraps. Add toppings such as Monterey Jack or Cheddar cheese, sour cream, hot peppers, chopped tomatoes, guacamole.