Smoky Firecracker Fajita Fiesta

Allergens

Soy, Wheat (Gluten)

Ingredients

• 1 lb chicken breast, thinly sliced 2 large bell peppers, thinly sliced (choose red, green, and yellow) 6 small flour tortillas 1 lime, cut into wedges Chopped cilantro, for garnish Sour cream, for serving Marinade: 1/4 cup soy sauce 2 tbsp olive oil 1 tsp ground cumin 1 tsp smoked paprika 1 tsp chili powder 1 tsp garlic powder 1/2 tsp salt 1/2 tsp black pepper 1/4 tsp cayenne pepper (optional)

Instructions

1. In a large bowl, combine chicken and bell peppers with marinade ingredients. Toss until the chicken and bell peppers are evenly coated. Cover and refrigerate for at least 30 minutes or up to 2 hours.
2. Preheat your grill or grill pan to medium high heat. Thread the marinated chicken onto skewers, leaving a little space between each piece. Place chicken skewers on the grill, followed by the bell pepper skewers. Grill until the chicken is cooked through and the peppers are tender, about 5 7 minutes per side.
3. Warm tortillas directly on the grill or in a pan for about 30 seconds on each side.
4. Remove the chicken and bell peppers from the grill and let them rest for a few minutes. Then, chop the chicken into strips.
5. Assemble your fajita fiesta by placing a portion of chopped chicken and bell peppers onto each tortilla. Top with a dollop of sour cream, a squeeze of lime juice, and a sprinkle of fresh cilantro.
6. Fold the tortillas in half to create a wrap and serve immediately.

Chef’s Insight

The key to this dish is the marinade - it adds depth of flavor and a hint of smokiness. Don't skip the resting time for the chicken and peppers after grilling; this helps the flavors meld together even better.

Notes

Don't be afraid to adjust the spice level according to your preference - add more cayenne pepper for a fiery kick, or reduce it for milder flavor.