Chicken Fajitas

Marinade and prep:

• In a bowl, whisk together 1 tablespoon olive oil, 1 clove minced garlic, cumin, chili powder, paprika, salt, pepper, and oregano.
• Add chicken strips, toss to coat, and marinate for 15–20 minutes (longer if you have time, up to 2 hours refrigerated).
• While chicken marinates, slice peppers and onion; set aside.

Sear the Chicken:

Cook the filling:

• Heat a large skillet or cast-iron pan over medium-high heat. Add 1 tablespoon olive oil.
• Once hot, add marinated chicken in a single layer. Cook 3–4 minutes per side until lightly charred and cooked through. Remove chicken from pan and set aside.
• In the same pan, add remaining 1 tablespoon olive oil if needed. Sauté onions for 2–3 minutes until translucent, then add peppers and garlic. Cook 4–6 minutes, until peppers are tender-crisp and onions are caramelized around the edges.
• Return chicken to the pan. Toss everything together. Squeeze lime juice over the mixture and fold in chopped cilantro. Adjust salt and pepper to taste.

Finish and serve:

• Cook Franco Whole Foods uncooked tortillas in a dry skillet over medium heat for about 20–30 seconds per side, or per the package directions. If you prefer, wrap a stack in a clean towel to keep warm as you cook.
• Spoon the fajita mixture into warm tortillas. Add toppings of choice (sour cream, avocado, cheese, pico de gallo).
• Serve with extra lime wedges.

How to cook Franco Whole Foods Uncooked Tortillas:

• Pre-heat a nonstick skillet or flat griddle over medium heat.
• Cook 20–30 seconds until you see tiny bubbles form and the bottom looks set, then flip.
• Flip again after about 20–30 seconds if you want a crisper texture