Easy Chicken Fajitas

1. 1

   In a small bowl, combine the first five ingredients; set aside. Place the chicken in a large resealable plastic bag; add salad dressing. Seal bag and turn to coat; refrigerate for 15 minutes. Drain and discard marinade.

2. 2

   In a large skillet, saute onion in oil for 3 minutes or until crisp-tender; remove and set aside. In the same skillet, saute chicken until no longer pink. Return onion to the pan; cook and stir until onion is tender.

3. 3

   Spoon chicken mixture onto tortillas. Top with the tomato mixture, cheese, lettuce and sour cream; fold in sides.

* Per serving · 4 servings · Values may vary.

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