How to make
2 tbsp (25 mL)PC® 100% Pure First-Pressed Canola Oil
1 pkgPC® Free From® Air-Chilled Boneless Skinless Chicken Breasts
2 tsp (10 mL)Ground Cumin
1-1/2 tsp (7 mL)Chipotle Chili Powder
1 tsp (5 mL)Ground Coriander
1 tsp (5 mL)Salt
1Large Onion, Thinly Sliced
1 eachSweet Red and Yellow pepper, thinly sliced
1 tbsp (15 mL)Minced Garlic
2Plum Tomatoes, Diced
1 cup (250 mL)Roughly Chopped Cilantro
1 pkg (390 g)PC® Blue Menu® 100% Whole Grain Whole Wheat Tortillas
1-½ cups (375 mL) shreddedPC® Lactose-Free Marble Cheddar Cheese
1/2 cup (125 mL)PC® Lactose-Free 14% M.F. Sour Cream
How to make
- Step 1
Heat 1 tbsp (15 mL) of the oil in large frying pan over high heat. Add chicken; sprinkle with half each of cumin, chili powder, coriander and salt. Cook 4 to 5 minutes, stirring often, or until cooked through; transfer to plate. Return pan to high heat; add remaining 1 tbsp (15 mL) oil.
- Step 2
Cook onion, peppers, garlic, remaining spices and salt 5 to 6 minutes or until peppers are golden and tender-crisp. Stir in half of tomatoes; cook 2 minutes. Stir in chicken until heated through, about 2 to 3 minutes. Stir in half of cilantro.
- Step 3
Transfer fajita mixture to serving dish. Serve with tortillas, cheese, sour cream, and remaining tomatoes and cilantro.