This is a colorful and flavorful fajita filling served in hot, fresh flour tortillas. Absolutely delicious! And for those who are watching their carbs, it is just as good eaten with a fork without the tortillas!
Preparation Time
30 mins
Cooking Time
30 mins
Total Time
60 mins
Calories
682 Calories
Recipe Instructions
Step 1
Heat a large skillet over medium-high heat. Cook the chicken breasts until the outside is golden brown, and the juices run clear. Salt the breasts to taste, then set aside.
Step 2
Cook the bacon in the hot skillet until it begins to release some oil. Stir in the onion, and bell peppers; cook until the bacon is crispy and the onions are transluscent. Stir in the tomatoes and mushrooms, and continue cooking until the mushrooms have softened.
Step 3
Slice the cooked chicken breasts into bite-sized pieces, then add to the skillet along with the cilantro. Stir to combine, and cook for a minute to reheat. Spoon into warmed tortillas to serve.
Ingredients
salt to taste
½ cup chopped onion
1 chopped red bell pepper
1 cup cherry tomatoes, cut in half
¾ cup chopped cilantro
3 boneless, skinless chicken breast halves
3 slices peppered bacon, diced
1 chopped green bell pepper
1 ½ cups chopped mushrooms
8 large flour tortillas (burrito size), warmed to soften
