A simple, easy recipe for basic fajitas that becomes even quicker when you start with leftover cooked chicken or a store-bought rotisserie chicken. They’re also great with leftover flank or skirt steak.
1 tablespoon extra virgin olive oil
1/4 small yellow onion, thinly sliced
1/4 green pepper, thinly sliced
1/4 red pepper, thinly sliced
1/4 yellow pepper, thinly sliced
Salt, to taste
Freshly ground black and pepper
1/2 cup rotisserie chicken, shredded
1 flour tortilla, warmed
1. In a medium sauté pan, heat olive oil over medium heat. Add onion and peppers and cook until onion is translucent and vegetables are softened, about 5-7 minutes. Season with salt and pepper.
2. Add chicken to warm through, about 2-3 minutes. Remove and serve in tortilla with desired toppings.