These chicken fajitas are made with strips of chili-lime seasoned chicken breast, tossed with vibrant peppers, onions, and wrapped in warm flour tortillas.
Zest the lime using a micro plane or the small holes of a box grater. Add the zest to a large non-reactive bowl. Juice the lime and add the juice to the bowl along with 2 tablespoons of extra-virgin olive oil, taco seasoning, and salt.
Add the chicken strips and toss to coat. Cover and refrigerate for at least 30 minutes or overnight.
While the chicken is marinating, make your flour tortillas with this recipe. To make fajita-sized tortillas, divide the dough into twelve balls and roll out 6-inch tortillas.
When you are ready to cook your fajita filling, heat 2 tablespoons olive oil in a large skillet over medium heat. Add the peppers and onions to the skillet and sauté until crisp-tender, about 5-7 minutes. Remove the peppers and onions to a plate and set aside.
Add the marinated, seasoned chicken to the skillet and cook until no longer pink, about 5-6 minutes.
Return the pepper and onion mixture to pan. Add the green onions, stir to combine, and heat through. Keep warm until ready to serve.
Spoon filling down the center of warm tortillas, add your desired toppings, fold in half, and enjoy. Recipe makes twelve 6-inch chicken fajitas.