Chicken Fajitas

12 oz bite size strips of chicken or turkey
1 T purchased or Homemade Fajita Seasoning
6 8-inch flour tortillas
2 T cooking oil
1 c. thin strips red or green sweet pepper
1/2 c thinly sliced onions, separated into rings
3/4 c. chopped tomato
1 T lime juice

1. Place meat strips into a deep bowl. Sprinkle with 2 t. fajita seasoning. Cover and chill for 30 minutes.

2.Wrap tortillas in foil. Heat in a 350 degree oven for 10 minutes until heated through.
Meanwhile, in a 12-inch skillet heat 1 T of the oil over medium heat. Add sweet pepper, onion, and remaining 1 t of fajita seasoning. Cook and stir about 3 minutes or until crisp-temder. Remove onion mixture from skillet.

3. Add remaing 1 T oil and meat to the skillet. Cook and stir for 2-3 minutes until chicken is no longer pink. Drain well. Return onion mixture to the skillet. Stir in tomato. Cook and stir 1 minute or until heated through. Remove skillet from heat; stir in lime juice.

4. Serve with warm tortillas. Garnish with guacamole, salsa, sour cream, lime wedges.

HOMEMADE FAJITA SEASONING:
In a small bowl, combine 1 1/2 t. cumin, 1/2 t. oregano, 1/4 t. salt, 1/4 t. ground red pepper, 1/4 t. ground black pepper, 1/8 t. garlic powder, and 1/8 t. onion powder.

The prep time is what took the longest for this meal. Other than that, it was super fast! I had some extra red and green peppers and onions. I just continued chopping the rest and made two freezer bags of "Fajita Pepper Mix" for a night when I need a quick dinner.