Flour Tortillas: Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, Partially Hydrogenated Soybean Oil, Glycerin, Baking Powder (Baking Soda, Sodium Aluminum Phosphate, Fumaric Acid), Corn Syrup Solids. Contains less than 2% of: Salt, Potassium Sorbate and Calcium Propionate (preservatives), Monoglycerides, Dough Conditioner (Salt, Wheat Starch, Enzymes), L-Cysteine Hydrochloride. Fajita Sauce: Tomato Puree (Water, Tomato Paste), Water. Contains less than 2% of: Salt, Modified Corn Starch, Sugar, Distilled Vinegar, Spice, Citric Acid, Garlic Powder, Chili Pepper, Onion Powder. Seasoning Mix: Corn Starch, Maltodextrin, Salt, Sugar, Monosodium Glutamate, Spice, Chili Pepper. Contains less than 2% of: Partially Hydrogenated Soybean Oil, Citric Acid, Natural Flavor, Silicon Dioxide (anticaking agent), Natural Smoke Flavor, Yeast Extract, Ethoxyquin (preservative).
Usage Directions / Dosage
Make 10 Fajitas in 3 Easy Steps! You Will Need: 1 lb. uncooked boneless skinless chicken breasts, 2 tablespoons vegetable oil, 1 medium bell pepper and 1 medium onion, thinly sliced. 1. Cook a great filling. Cut chicken into thin strips. Heat oil in 10-inch nonstick* skillet over medium-high heat. Carefully add chicken to hot oil; cook and stir until no longer pink in center. Stir in seasoning mix, bell pepper and onion. Cook uncovered 3 to 5 minutes, stirring frequently, until vegetables are crisp-tender. 2. Warm up the tortillas. Microwave: Remove stack of tortillas from package; place on microwavable plate. Cover with microwavable waxed paper. Microwave on high 45 to 60 seconds or until warm. OR Oven: Heat oven to 325F. Remove stack of tortillas from package; wrap in foil. Bake on cookie sheet 10 minutes or until warm. 3. Fill them up and get munching. Spoon chicken filling onto tortillas. Top with desired toppings and fajita sauce. Refrigerate leftovers. *For skillets without nonstick finish, melt 2 tablespoons margarine or butter in skillet over medium-high heat. Add chicken strips; cook and stir 2 to 4 minutes until no longer pink in center. Add bell pepper and onion; cook and stir 1 to 2 minutes until crisp-tender. Add 2 tablespoons vegetable oil; sprinkle with seasoning mix. Cook 1 minute, stirring constantly to avoid scorching. Continue with steps 2 and 3. Try it with beef! Use 1 lb. boneless beef steak instead of chicken.