Chicken Fajita Wraps Recipe With an Easy Seasoning

Make the Marinade: Add all the marinade ingredients into a food processor and give it a few pulses until the ingredients are all combined. Set aside.
Dry and Slice the Chicken: Place the chicken on a board and pat the chicken breasts dry. With a sharp kitchen knife, hold the chicken flat to the board with your palm over the chicken breast keeping it stable. Insert the knife lengthwise slicing from one end to the other, giving you 2 chicken cutlets. Continue until all hte chicken is sliced and you now have 8 cutlets.
Slice the chicken into strips cutting against the grain. The strips should be about 1/4inch to 1/2inch. See notes below. Season the chicken strips with salt and pepper.
Combine: Add the marinade to the now sliced and seasoned chicken coating all the chicken.
Cook: Heat the oil in a large skillet, non-stick pan or lightly oil a griddle. Sear the chicken strips for 3-4 minutes or until lightly charred. Thinner chicken strips cook quicker but can aso burn faster so watch them! Remove from the pan and set aside on a plate.
Cook the vegetables: Same skillet, sauté the bell peppers and onion over medium heat. Add a tablespoon of oil if needed, salt and pepper. Stir intermittently until done. About 5 minutes.
Return the cooked chicken to the pan and stir with the vegetables.
Add a little sauce on the wrap/tortilla, crunchy vegetables, chicken and extra toppings like sauces, sour cream, pickles, salsa, avocado or guacamole.

Why This Overnight Marinade Works