Apricot Chicken and Pepper Fajitas

85
Apricot Chicken and Pepper Fajitas

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    tbsps. Crisco® 100% Extra Virgin Olive Oil

  • 1

    lb. skinless, boneless chicken breasts, cut

  • into ½-inch wide strips, 3 to 4-inches long

  • 1

    tsp. fajita seasoning

  • ½

    large green pepper, cut into ¼-inch strips

  • ½

    large red pepper, cut into ¼-inch strips

  • cup Smucker’s® Sugar Free

  • Apricot Preserves

  • 6

    (6-inch) flour tortillas

  • 2

    tbsps. chopped fresh cilantro

Directions

1. HEAT oil in large skillet. Coat chicken strips with fajita seasoning. Cook chicken 2 minutes or until opaque on both sides. Add red and green peppers. Cook and stir 2 minutes or until chicken is done and peppers are fork tender. 2. STIR in preserves. Cook 1 minute or until heated through. Fill tortillas with chicken and peppers. Sprinkle with cilantro. TIP Look for fajita seasoning in your grocer’s spice or international aisle.


Nutrition

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