With Cinco de Mayo coming up, I really wanted to squeeze one more Mexican food post in.
In our house, it’s unusual for everyone to agree on food, but we all love Mexican and Tex-Mex.
Sometimes Mexican food can be messy, especially for kids (Who am I kidding? I always make a mess with it, too).
These dippers are full of chicken fajita filling in a neat, fairly mess-free little roll-up.
Baked Chicken Fajita Roll-Ups
- 1 T . olive oil
- 1 red or orange bell pepper (, seeded and diced)
- 1/2 onion (, diced)
- 1 clove garlic (, finely minced)
- 1/2 T . taco seasoning
- 1 T . freshly squeezed lime juice
- Pinch brown sugar
- 2 c . shredded cooked chicken
- 1 c . shredded Mexican cheese blend
- About 12 small ((fajita-sized) flour tortillas)
- Preheat oven to 415 F. Line a baking sheet with foil; lightly coat foil with cooking spray.
- In a large skillet over medium low heat, warm olive oil.
- Add diced pepper and onion, and cook until veggies are soft.
- Stir in garlic, and cook until fragrant, about 30 seconds.
- Add taco seasoning, and cook for 30 seconds.
- Stir in lime juice and brown sugar.
- Add chicken, and stir to combine.
- Remove skillet from heat.
- Lay tortillas out flat.
- Add about 1 ½ - 2 tablespoons of filling to the outer third of each tortilla.
- Sprinkle cheese evenly over chicken filling.
- Tuck the top and bottom in, and roll tortilla up.
- Place seam side down on prepared baking sheet.
- Lightly mist tortillas with nonstick cooking spray.
- Bake 15-20 minutes, or until crisp.
- Serve with sour cream, guacamole, and salsa, or your favorite dipping sauces.