Chicken Fajita Lettuce Wraps

1. 1

   Mix 1-1/2 cups of the dressing (or 1/4 cup of the dressing for trial recipe) and the cumin in large bowl (or medium bowl for trial recipe).

2. 2

   Add chicken strips; toss to coat.

3. 3

   Cover and refrigerate 30 minutes to marinate.

4. 4

   Add remaining 3/4 cup dressing (or 2 Tbsp.

5. 5

   dressing for trial recipe) to large nonstick skillet.

6. 6

   Add peppers and onions; mix lightly.

7. 7

   Cook on medium heat 6 to 8 minutes or until vegetables are crisp-tender, stirring frequently.

8. 8

   Remove vegetable mixture from skillet; place in bowl.

9. 9

   Cover to keep warm.

10. 10

    Add chicken with marinade to same skillet.

11. 11

    Cook 8 to 10 minutes or until chicken is cooked through, stirring frequently.

12. 12

    Return vegetable mixture to skillet; cook an additional 2 or 3 minutes or until heated through, stirring occasionally.

13. 13

    For each serving: Spoon about 1/2 cup of the chicken mixture onto 1 lettuce leaf; sprinkle with 2 Tbsp.

14. 14

    of the cheese.

15. 15

    Roll up.

16. 16

    Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.