Weeknight Chicken Fajitas


  • 1 tsp. oil
  • 1 lb. boneless skinless chicken breasts, cut into strips
  • 1 lb. boneless skinless chicken breasts, cut into strips
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  • 1/4 cup Italian Dressing
  • 3 cup fresh pre-cut stir-fry veggies
  • 2 tsp. chili powder
  • 8 flour tortillas
  • 1 cup shredded cheddar cheese


Heat oil in nonstick skillet on medium high heat. Add chicken; cook 5 minutes or until cooked through, stirring occasionally. Stir in dressing vegetables and chili powder; cook 5 minutes or until vegetables are crisp-tender, stirring occasionally. Arrange chicken mixture evenly on tortillas; sprinkle with cheese. Roll up.

By Robin from Washington, IA


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