Ingredients
2 pounds boneless skinless chicken breasts, cut into strips1 tablespoon olive oil1 each medium green, sweet red and yellow peppers, julienned1 medium onion, cut into thin wedges2 tablespoons fajita seasoning mix1/4 cup water2 tablespoons honey1 tablespoon dried parsley flakes1 teaspoon garlic powder1/2 teaspoon salt1/2 cup unsweetened pineapple chunks, drained8 flour tortillas (10 inches), warmed
Preparation
In a large nonstick skillet, cook chicken in oil for 4-5 minutes. Add peppers and onion; cook and stir 4-5 minutes longer.
In a small bowl, combine seasoning mix and water; stir in the honey, parsley, garlic powder and salt. Stir into skillet. Add pineapple. Cook and stir for 1-2 minutes or until chicken is no longer pink and vegetables are tender.
Place chicken mixture on one side of each tortilla; fold tortillas over filling.
