Heat oil in a large, nonstick skillet over high heat. Add chiles, bell pepper and onion; sprinkle with chili powder and cumin. Cook, stirring occasionally, for 5 minutes or until tender. Add tomatoes; cook for 1 minute. Remove from skillet; keep warm. Wipe out skillet.
Heat same skillet over medium heat for 2 minutes. Ensure each chicken breast has been flattened to 1 inch or less.
Use one seasoning wrap per chicken breast. Carefully open the wrap, place the chicken on one side of the seasoning wrap and fold the paper over to coat both sides of the chicken with seasoning. Press lightly on paper so that seasonings stick to the chicken.
Place wrapped chicken in preheated skillet and cook for 10 minutes. Using a spatula, flip the wrapped chicken and cook for 10 minutes more on the other side. Ensure the chicken is fully cooked. Remove from skillet and discard the paper. Cool slightly; cut into slices.
Top tortillas evenly with vegetables and chicken. Garnish with avocado and cilantro.
Servings 6, 1 fajita per serving email
2 tablespoons vegetable oil
2 pasilla chiles, cored, seeded and cut into strips
1 red bell pepper, cored, seeded and cut into strips
1 small onion, sliced
1 teaspoon chili powder
1 teaspoon ground cumin
2 Roma tomatoes, cut into wedges
2 (10 to 12 ounces total) boneless, skinless chicken breast halves
2 Stouffer’s® Roasted Garlic & Lemon Seasoning Wraps
6 fajita-size whole grain or flour tortillas
Avocado slices (optional)
Cilantro leaves (optional)