Chicken Fajita Rolls

I’ve missed you all! Seriously! Its been a while. Just know that I’ve been working on something special for you guys, that I hope you love. I made these chicken fajita rolls, and served them with my Spanish rice recipe as well as blackened grilled corn. It was so much easier to make than it looks — I promise you! These are such a good meal prep option or even a quick dinner option when you’ve gotten home from work late. They’re super affordable to make and absolutely delicious!

Ingredients:

For peppers and onions:

• 3/4 cup of julienned yellow onions
• 18 julienned pieces of bell pepper (colors of your choice – I used a mixture of red, yellow and green bell pepper)
• 1/2 teaspoon of Tonys creole seasoning
• 1 tablespoon of olive oil

For the chicken:

• 4 medium sized thin sliced chicken breasts (trimmed of fat and tenderized)
• 1 teaspoon of Tonys creole seasoning
• 1/2 teaspoon of granulated garlic powder
• 1/2 teaspoon of paprika
• 1/4 teaspoon of cumin
• 4 large toothpicks

Directions:

1. Set oven to 350°F.
2. Set a large frying pan over medium/high heat.
3. Once oil is hot, add in peppers, onions and 1/2 teaspoon of Tonys creole seasoning.
4. Sauté peppers and onions until al dente (slightly tender but still a little bit crunchy). Remove from heat and set aside.
5. In a small bowl, combine 1 teaspoon of Tonys creole seasoning, granulated garlic powder, paprika and cumin. Mix.
6. Evenly sprinkle spice mixture on both sides of each piece of chicken.
7. Place peppers and onions onto one side of each piece of chicken. Roll tightly and secure with a toothpick at the end.
8. Spray a baking dish with non-stick cooking spray. Place the chicken flap side down into the baking dish.
9. Bake for 15-25 minutes or until internal temperature of chicken is 165F.
10. If you want the top of the chicken more brown, turn on broiler to high and broil for about 2-3 minutes.
11. Serve and enjoy!

Serves 2 people