Ingredients

Seasoning Mix

• 1 teaspoon salt (I use coarse, kosher salt) 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika, smoked or regular
• 1/4 teaspoon black pepper (I use coarsely ground)

Fajitas

• 4 cups cooked, chopped chicken breast
• 1 tablespoon oil
• 2 medium bell peppers (any color), cored and sliced into thin strips
• 1 large onion, sliced into thin half moon strips
• 2-3 tablespoons broth or water
• shredded cheddar cheese
• iceburg lettuce
• 8 8-inch flour tortillas

Directions

• In a small bowl, add all the seasoning ingredients. Mix well.

• Toss the chicken with 1/2 of the seasoning mixture.

• In a non-stick skillet, cook the chicken over medium heat in oil. Set aside.

• In a non stick skillet, heat the oil over medium heat. Add the onions, and bell peppers. Sprinkle the remaining seasoning mixture over the veggies.

• Cook, stirring often, until the onions start to turn translucent and the vegetables start to soften.

• Add 2-3 tablespoons water or broth(omit this if there is already liquid in the pan from the veggies). Continue cooking over medium heat for 2-3 minutes until the veggies are crisp-tender and the liquid has reduced slightly

• Add chicken and veggies to tortilla. Garnish with cheese and lettuce.