Ranch Chicken Fajitas


4 tablespoons canola oil, divided

2 tablespoons lemon juice

3 tablespoons

1-1/2 teaspoons ground cumin

1/2 teaspoon chili powder

1/2 teaspoon crushed red pepper flakes, optional

1-1/2 pounds boneless skinless chicken breast, cut into thin strips

1/2 medium sweet red pepper, julienned

1/2 medium green pepper, julienned

4 green onions, thinly sliced

1/2 cup chopped onion

6 flour tortillas (8 inches), warmed

1 cup sour cream

Optional: Shredded cheddar cheese, taco sauce, salsa and guacamole


In a large bowl, combine 2 tablespoons oil, lemon juice, 2 tablespoons and other seasonings; add the chicken. Turn to coat; cover. Refrigerate 1-4 hours.

In a large cast-iron or other heavy skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm.

Drain chicken, discarding marinade. In the same skillet, cook chicken over medium-high heat until no longer pink, 5-6 minutes. Return pepper mixture to pan; heat through.

Spoon filling down the center of tortillas; fold in half. In a small bowl, stir together sour cream and remaining 1 tablespoon  Serve with fajitas and, if desired, additional toppings.