Shelly's Chicken Fajitas

Mom here. Shelly made these fajitas last time I visited. They are so good and very easy. I made them for the missionaries, and they loved them, too. Shelly cuts her chicken up before marinating it, and that's the way I did it too. Easy, tasty, healthy--I rate them a 5/5.

INGREDIENTS

Marinade:
• ¼ cup fresh lime juice (about 3-4 limes) (I often just use bottled lime juice)
• 1/3 cup water
• 2 tablespoons vegetable oil
• 2 large cloves garlic, minced
• 1 teaspoon salt
• 3 teaspoons apple cider or red wine vinegar
• 2 teaspoons soy sauce
• ½ teaspoons chili powder
• ½ teaspoon cayenne pepper
• ½ teaspoon liquid smoke
• ¼ teaspoon black pepper
• 1/8 teaspoon onion powder
Fajitas:
• 1 1/2 pounds chicken breasts (about 3 large chicken breasts)
• 1 yellow onion, cut into thin strips
• 1 green pepper, cut into thin strips
• 1 red (or orange) pepper, cut into thin strips
• 8 ounces fresh mushrooms, quartered
• 1 teaspoon soy sauce
• 2 tablespoons water
• ½ teaspoon fresh lime juice (a quick squeeze of a cut lime)(again I sometimes use bottled)
• dash of salt and pepper
• Soft-shell tacos, warmed. I used the raw ones from Costco and cooked them on a grill. They were delicious.

DIRECTIONS

1. Combine all marinade ingredients in a small bowl. Place chicken in a ziploc bag and pour the marinade ingredients over the top. Seal the bag and place in the refrigerator and let marinate for 2-3 hours.
2. After marinating, take chicken out of the bag and discard the marinade. Grill or broil the chicken 5-7 minutes per side . Remove from grill or pan and tent with foil to keep warm.
3. In a large nonstick skillet, heat 1 tablespoon oil over medium heat and add the onion, mushrooms and peppers. Stir fry until softened but still crisp tender. Add soy sauce, water, lime juice and salt and pepper. Cook another 2-3 minutes, stirring frequently. Slice chicken thinly on the diagonal and toss with the vegetables in the skillet. Serve immediately with flour tortillas and top with tomatoes, lettuce, guacamole, cheese, sour cream…the options are endless!

Thai Chicken Crunch Wrap

Thai Chicken Crunch Wrap

Submitted by: Ash

4/5 star

Makes: 2-3 wraps (We were able to make 6 smaller ones total so we could have leftovers for lunch and we still felt like each wrap was well loaded.)

The cucumbers (i.e. quick pickles) can be made several days in advance. All the other ingredients can be prepped ahead of time, too, making this a super easy throw-together lunch or dinner.

Ingredients

• 1/2 cup rice vinegar
• 1 tablespoons sugar
• 1/2 teaspoon kosher salt
• 1 english cucumber, halved and cut into thin ribbons
• 1/3 cup light mayonnaise
• 2 tablespoons sweet Thai chili sauce
• 2-3 burrito-sized tortillas (white, wheat, spinach, or whatever you prefer. We love the unbaked tortillas so that's what we used)
• 4 leaves romaine or green lettuce
• 1-2 cups cooked, sliced chicken or turkey
• 3/4 cup thinly sliced or julienned carrots (1-2 large carrots)
• 1/2 cup packed cilantro leaves

Directions

1. In a pie plate or other shallow dish, whisk together the vinegar, sugar and salt. Add the cucumbers, tossing to cover with the liquid. Let them stand for 10-15 minutes while you prepare the other ingredients (they can be made several days in advance and covered in the refrigerator).
2. In a small bowl, combine the mayo and chili sauce. Spread a couple tablespoons evenly on the tortillas. Top with lettuce, chicken, cucumbers (lightly patting dry, if needed), carrots and cilantro (just eyeball the amounts for each tortilla depending on how many wraps you are making). Roll the tortilla up tightly like a burrito so the ends are enclosed. Serve immediately.