Fajita Chicken Rolls
Sautéd peppers and onions, shredded chicken, pickled jalapeños and shredded cheese all wrapped up into little tortillas that are baked to warm, melty perfection. These little wraps are an appetizer that everyone will love!
Servings: 20 rolls
Ingredients
- 2 small boneless skinless chicken breasts, cooked and shredded
- 2 tablespoons of a neutral oil
- 2 medium sweet peppers, thinly sliced
- 1 small onion, thinly sliced
- 2 cloves of garlic, finely minced
- 2 tablespoons of taco or fajita seasoning
- 2 tablespoons of pickled jalapeños (optional)
- 1/4 cup of fresh cilantro, finely chopped
- 10 small flour tortillas
- 8 ounces of shredded cheese
Garnishes
- sour cream, salsa or guacamole
- lime wedges
Instructions
- Preheat your oven to 350° and line a baking sheet or shallow oven safe skillet with parchment paper
- Cook 2 boneless skinless chicken breasts, shred and set aside to cool or use leftover or rotisserie chicken
- Place a skillet over medium heat and add 2 tablespoons of a neutral oil
- Add the thinly sliced peppers and onion and cook until softened (about 7-8 minutes)
- Add 2 cloves of minced garlic and cook for another 60 seconds
- Transfer the skillet off of the heat and add 2 tablespoons of taco seasoning, 2 tablespoons of pickled jalapeño (optional), 1/4 cup of finely chopped cilantro and the shredded chicken and mix until well combined
- Warm 10 small flour tortillas in the microwave for about 15 seconds and cut them in half
- Shredded a thin layer of the fajita mixture over a half tortilla and top with shredded cheese
- Roll the tortilla into a cone shape and place into the parchment lined skillet
- Repeat with the remaining tortillas and fajita mixture stacking them in a circle
- Bake for 20-25 minutes or until the tortillas are lightly golden
- Serve with sour cream, salsa, guacamole and lime wedges