Ingredients

• 4 tablespoons canola oil
• 2 tablespoons lemon juice
• 1-1/2 teaspoons seasoned salt
• 1-1/2 teaspoons dried oregano
• 1-1/2 teaspoons ground cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon crushed red pepper flakes
• 1-1/2 pounds boneless skinless chicken breast, cut into thin strips
• 1/2 medium red pepper
• 1/2 medium green pepper
• 4 green onions, thinly sliced
• 1/2 cup chopped onion
• 5 flour tortillas
• Shredded cheddar cheese, taco sauce, salsa, guacamole and sour cream

Directions

• First, In a large plastic bag (resealable), combine 2 tablespoons oil, lemon juice and seasonings.
• Add the chicken. Seal and put it in refrigerate for 1-4 hours.
• Take a large skillet, saute peppers and onions in remaining oil until crisp. Switch off the flame and keep warm.
• In the same skillet, cook chicken over medium-high heat for 5-6 minutes. Return pepper mixture to pan, heat through.
• Spoon filling down the center of tortillas and fold in half.
• Serve with cheese, taco sauce, salsa, guacamole and sour cream.

Enjoy Your Chicken fajita!