Ballard school lunch chicken fajita with 15 Kentucky Proud Products
Quantity
0
Quantity Unit
Prep Time (minutes)
20
Cook Time (minutes)
45
Ready In (minutes)
65
Ingredients
Amount
Measure
Ingredient
6
tortillas (approx 7-8" dia)
flour tortilla
1
large
Onion, chopped
1/2
medium slices (packed 20/lb)
bacon - 1 pound
3
tablespoon
chili powder
1
pound, raw
chicken cubed
2
1/4
teaspoons
oregano
1
cup
Peppers, sweet, yellow, raw
1
cup, chopped
green pepper whole
1
tablespoon
wheat flour, wholewheat
1
cup
Bolthouse Farms Mocha Cappuccino
3
tablespoons
Lime juice, raw - or 1 TBSP
1
cup, shredded or chopped
Lettuce, iceberg
1
cup, chopped or sliced
Tomatoes, red, ripe, raw
1
tablespoon
garlic powder
2
tablespoons
vegetable oil
Steps
Sequence
Step
1
Warm Tortillas according to packing directions
2
Start frying bacon
3
In a large nonstick skillet, heat oil; stir fry onion for about 3 minutes until hot. Add chicken, chili powder and oregano; stir-fry for about 3 minutes or just until the chicken is browned all over. Add peppers and stir-fry for about 2 minutes or until wilted.
4
Whisk flour and cream until smooth; stir into skillet. Simmer, stirring for about 3 minutes or until liquid is bubbling and thickened. Stir in lime juice. Spoon filling along centre of each tortilla; add toppings. Fold up bottom of tortilla then fold sides to enclose.
