Ingredients
4 tablespoons canola oil, divided2 tablespoons lemon juice3 tablespoons Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker1-1/2 teaspoons ground cumin1/2 teaspoon chili powder1/2 teaspoon crushed red pepper flakes, optional1-1/2 pounds boneless skinless chicken breast, cut into thin strips1/2 medium sweet red pepper, julienned1/2 medium green pepper, julienned4 green onions, thinly sliced1/2 cup chopped onion6 flour tortillas (8 inches), warmed1 cup sour creamOptional: Shredded cheddar cheese, taco sauce, salsa and guacamole
Preparation
In a large bowl, combine 2 tablespoons oil, lemon juice, 2 tablespoons Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker and other seasonings; add the chicken. Turn to coat; cover. Refrigerate 1-4 hours.
In a large cast-iron or other heavy skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm.
Drain chicken, discarding marinade. In the same skillet, cook chicken over medium-high heat until no longer pink, 5-6 minutes. Return pepper mixture to pan; heat through.
Spoon filling down the center of tortillas; fold in half. In a small bowl, stir together sour cream and remaining 1 tablespoon Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker. Serve with fajitas and, if desired, additional toppings.
