Plant-Based Chicken Fajitas

Ingredients:

• 1 package of Veggie Valley Chicken Strips
• 2 tbsp olive oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 large onion, sliced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dried oregano
• Salt and pepper to taste
• 8 flour tortillas
• Optional toppings: guacamole, salsa, vegan sour cream, chopped cilantro, lime wedges

Instructions:

1. Prepare Veggie Chicken Strips: In a large bowl, toss the Veggie Valley Chicken Strips with olive oil, ground cumin, smoked paprika, chili powder, garlic powder, onion powder, dried oregano, salt, and pepper until well coated.
2. Cook Veggie Chicken Strips: Heat a large skillet over medium-high heat. Add the seasoned Veggie Valley Chicken Strips and cook for 5-7 minutes until golden brown and cooked through. Remove from the skillet and set aside.
3. Sauté Vegetables: In the same skillet, add a bit more olive oil if needed. Add the sliced bell peppers and onion. Sauté for 5-7 minutes until the vegetables are tender and slightly charred.
4. Combine and Heat Through: Return the cooked Veggie Valley Chicken Strips to the skillet with the sautéed vegetables. Stir to combine and cook for an additional 2-3 minutes to heat through.
5. Warm Tortillas: While the chicken and vegetables are heating through, warm the flour tortillas in a separate skillet over medium heat or in the microwave.
6. Serve: Serve the plant-based chicken fajitas with warm tortillas and your favorite toppings such as guacamole, salsa, vegan sour cream, chopped cilantro, and lime wedges.

Step-by-Step Guide:

• Step 1: In a large bowl, toss the Veggie Valley Chicken Strips with olive oil, ground cumin, smoked paprika, chili powder, garlic powder, onion powder, dried oregano, salt, and pepper until well coated.
• Step 2: Heat a large skillet over medium-high heat. Add the seasoned Veggie Valley Chicken Strips and cook for 5-7 minutes until golden brown and cooked through. Remove from the skillet and set aside.
• Step 3: In the same skillet, add a bit more olive oil if needed. Add the sliced bell peppers and onion. Sauté for 5-7 minutes until the vegetables are tender and slightly charred.
• Step 4: Return the cooked Veggie Valley Chicken Strips to the skillet with the sautéed vegetables. Stir to combine and cook for an additional 2-3 minutes to heat through.
• Step 5: While the chicken and vegetables are heating through, warm the flour tortillas in a separate skillet over medium heat or in the microwave.
• Step 6: Serve the plant-based chicken fajitas with warm tortillas and your favorite toppings such as guacamole, salsa, vegan sour cream, chopped cilantro, and lime wedges.