Firecracker Fajita Rolls – A Southwestern Street Food Twist

Allergens

Dairy, Gluten

Ingredients

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 2 bell peppers (any color), sliced
• 1 medium onion, thinly sliced
• 8 large flour tortillas
• 1/2 cup smoky BBQ sauce
• 1/4 cup fresh lime juice
• 1/4 cup sour cream
• 1/4 cup chopped cilantro
• 1 avocado, sliced
• 1 jalapeño, thinly sliced (optional)
• Salt and pepper, to taste

Instructions

1. In a large bowl, marinate the sliced chicken with lime juice, salt, and pepper for at least 30 minutes.
2. Preheat a grill or grill pan over medium high heat. Grill the marinated chicken until cooked through, set aside.
3. On the same grill, cook the bell peppers and onions until tender and slightly charred. Set aside.
4. In a small bowl, mix the smoky BBQ sauce with sour cream to create the lime crema.
5. Warm the tortillas on the grill for 10 20 seconds per side.
6. Assemble the fajita rolls: spread a thin layer of lime crema on each tortilla, add cooked chicken and vegetables, avocado slices, cilantro, and jalapeño if using. Roll up tightly and cut in half.
7. Serve immediately with extra sauce and enjoy!

Chef’s Insight

Don't be afraid to adjust the heat level by adding more or less jalapeño, depending on your preference.

Notes

For the best experience, serve these Firecracker Fajita Rolls hot off the grill.