Ingredients:
1 large onion
2 large bell peppers
1 Tablespoon olive oil
14 oz. fully cooked chicken fajita strips
1 package corn or flour tortillas
1 Cup cheese, shredded
1 Cup salsa
2 Cups iceberg lettuce, shredded
1 Cup sour cream
1 avocado, sliced
Directions:
Peel onion, slice in half with the grain and cut sections 1/2 inch wide. Remove stems and seeds from peppers and slice lengthwise into 1/2 inch strips. Heat a large cast iron pan or skillet on medium, then add olive oil and heat until it shimmers. Cook the onion and peppers for about 5 minutes, stirring until onions become slightly clear. Set vegetables aside and keep warm. Increase the pan’s heat to high and add the fully cooked chicken strips, browning each side for 1-2 minutes. Set chicken aside and keep warm. Reduce heat, carefully remove excess oil from pan and warm 2-3 tortillas at a time for 20-30 seconds per stack. Assemble tortillas with vegetables, chicken, cheese, salsa, lettuce, sour cream and avocado. Serves 3-4.