Ingredients Jump to Instructions ↓

  1. 1 medium tomato, seeded and chopped

  2. 2 tablespoons chopped onion

  3. 2 tablespoons minced fresh cilantro

  4. 4-1/2 teaspoons olive oil Dash salt FAJITAS:

  5. 1/2 pound boneless skinless chicken breasts, cut into 1/4-inch strips

  6. 1/3 cup Italian salad dressing

  7. 1/2 cup sliced onion

  8. 1 tablespoon canola oil

  9. 4 flour tortillas (6 inches), warmed Shredded Monterey Jack cheese, shredded lettuce and BREAKSTONE'S® Sour Cream

Instructions Jump to Ingredients ↑

  1. In a small bowl, combine the first five ingredients; set aside. Place the chicken in a large resealable plastic bag; add salad dressing. Seal bag and turn to coat; refrigerate for 15 minutes. Drain and discard marinade. In a large skillet, saute onion in oil for 3 minutes or until crisp-tender; remove and set aside. In the same skillet, saute chicken until no longer pink. Return onion to the pan; cook and stir until onion is tender. Spoon chicken mixture onto tortillas. Top with the tomato mixture, cheese, lettuce and sour cream; fold in sides. Yield: 4 fajitas.


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