Recipe courtesy of Pam's Midwest Kitchen Korner
- 2 tablespoons chili oil
- 1 package, Perdue Short Cuts, Carved Chicken Breast, Grilled Fajita Style
- 1 large onion, slivered
- 1 large red bell pepper, sliced
- 1/2 teaspoon salt
- 1/2 teaspoon seasoned pepper
- 1 tablespoon chili powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 4 large (8-inch) flour tortillas
- Sour cream, sliced black olives or your favorite toppings
- Heat oil in skillet on medium-high heat.
- Add the pepper and onions and cook about 5 min., stirring often.
- Add seasonings and combine well.
- Add the chicken and cook for an additional 5 min., continuing to stir often and heated through.
- Heat tortilla shells and spoon some of the chicken and pepper mixture in center.
- Top with your favorite toppings.
Enjoy!