Ron Wilson

Ron Wilson

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Senorita Heikenfeld's Chicken Fajitas



1/4 cup oil, divided

2 tablespoons lemon juice

1-1/2 teaspoons seasoned salt

1-1/2 teaspoons dried oregano or palmful fresh, minced

1-1/2 teaspoons cumin

1 teaspoon garlic powder

1/2 teaspoon chili powder blend

1/2 teaspoon paprika (optional)

1/4 to 1/2 teaspoon crushed red pepper flakes, optional

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

1 large colored bell pepper, thinly sliced

4 green onions, thinly sliced

1/2 cup diced red or sweet onion

6 flour tortillas (8 inches), warmed

Garnish: cheddar cheese, taco sauce, salsa, guacamole, tomatoes, sliced onions and sour cream - whatever you like


Mix 2 tablespoons oil, lemon juice and seasonings; add the chicken. Turn to coat; cover. Refrigerate for 1-4 hours.

Saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm.

Drain chicken. In same skillet, cook chicken until cooked.

Return pepper mixture to pan; heat through.

Spoon filling down center of tortillas; fold in half. Serve with desired toppings.

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