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Chicken >> Yucatan Thai Chicken Fajitas
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Chicken >> Yucatan Thai Chicken Fajitas


4 Boneless, Skinless Chicken Breast Halves, Cut In Strips 1 Teaspoon Seasoned Salt 2 Tablespoons Vegetable Oil ½ Cup Thinly Sliced Red Bell Pepper 3 Cups Broccoli Slaw Mix 2 Green Onions, Cut In 1-inch Pieces 1 Can (4 Ounces) Chopped Green Chilies 2 Tablespoons Chopped Fresh Mint 8 (7-inch) Flour Tortillas Apricot-hoisin Sauce (recipe Follows) ¼ Cup Toasted Sunflower Seed Mint Sprigs
Sprinkle Chicken With Seasoned Salt.
In Large Frypan, Place Vegetable Oil Over Medium-high Heat.
Add Chicken And Cook, Stirring, About 4 Minutes Or Until Tender.
Add Red Pepper, Broccoli Slaw, Green Onions, Chilies And Mint; Cook About 4 Minutes Longer, Stirring.
Warm Tortillas According To Package Directions.
Spread Each Tortilla With Apricot-hoisin Sauce.
Divide Chicken Mixture Equally Among Tortillas, Sprinkle With Sunflower Kernels, Fold Up And Arrange On Serving Platter.
Garnish With Mint Sprigs.

Makes 4 Servings. You can serve with your family and friends.
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