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2 Tbsp. Lemon Juice
2 Tbsp. Watkins Inferno Sauce
2 teas. Watkins Chili Powder
1 teas. Watkins Garlic Powder Granules
1 teas. Watkins Chicken Soup Base
1 teas. Watkins Oregano
16 oz. Boneless Chicken Breast
1 Medium Onion, thinly sliced
1 Large Green or Red Bell Pepper cut into 1/4" strips
8 - 8" Flour Tortillas, warmed
Chopped Tomato
Shredded Lettuce
Chopped Onion
Low / No Fat Sour Cream
Watkins Inferno Sauce
In bowl combine lmon juice, Inferno Sauce, chili powder, garlic, chicken soup and oregano. Slice chicken into thin strips and add to lemon juice mixture; toss lightly to coat. Let stand in fridge 1/2 hour or more. Spray a large, non-stick skillet with Watkins Cooking Spray. Preheat skillet over high heat. Add chicken, sliced onion, and green pepper strips. Cook and stir over high heat until chicken is done. Transfer to serving bowl. For each fajita, spoon some chicken mixture across centre of tortilla; sprinkle on toppings. Makes 8 servings.
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© Copyright 1999 The Rising Stars Team
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