Chicken Fajita Wraps

By bklynmommy

Ingredients

• 1 pound Chicken breasts, sliced into 1 inch strips
• 1/2 bottle Lawry's Mesquite or Santa Fe Chili Marinade
• 1 Onion, sliced
• 1 Green pepper, sliced
• 2 teaspoons olive oil
• 1-2 cups Pepper Jack cheese, shredded
• 6-8 flour tortillas, soft taco size
• Salsa

Preparation

Step 1

Place sliced chicken, onion and peppers in a gallon-size ziplock bag. Pour in marinade. Seal bag shut. Refrigerate for 1 hour.

Heat olive oil in a large skillet over medium-high heat. Remove chicken and veggies from bag; add to skillet. Cook and stir for 10-15 minutes, or until chicken is no longer pink.

For wrap: Lay out a tortilla, add 1/4 cup shredded cheese and a little of the chicken mixture. Top with salsa and then roll up. Place on a grill pan or panini press. Grill until golden. Serve!