Brown Bag Chicken Fajita Sandwich Recipes

FREEZER BAG CHICKEN FAJITA STIR-FRY

Steps:

• Whisk together the oil, chili powder, cumin, 1 teaspoon salt and several grinds black pepper in a large microwave-safe bowl. Add the garlic, peppers and onion and toss to coat. Cover with plastic wrap and microwave until the vegetables are crisp-tender, about 2 minutes. Remove the plastic wrap and let cool completely.
• Transfer the vegetables with the marinade to a large resealable plastic bag and add the chicken. Squeeze out most of the air and seal, then toss gently to coat the chicken with the marinade. Freeze until ready to use. Let thaw in the refrigerator for at least 24 hours before cooking.
• Pour the chicken, vegetables and marinade into a large skillet and heat over high heat. Cook, stirring often, until the chicken is cooked through, about 12 minutes. Season with salt and pepper.
• Divide the chicken and vegetables among 4 plates. Serve with 3 tortillas each and the guacamole, salsa, sour cream and lime wedges on the side.

CHICKEN FAJITA SUBMARINE SANDWICHES

Steps:

• In a small bowl, mix the first six ingredients. In a large skillet, heat oil over medium heat. Add chicken, pepper and onion; cook and stir 10-12 minutes or until no longer pink and vegetables are tender. Stir in water and seasoning mixture. Bring to a boil; cook and stir 8-10 minutes or until thickened., Spread mayonnaise over cut sides of bread. Layer with cheese and chicken mixture. Replace tops. Cut crosswise into six pieces. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

FAJITA CHICKEN SANDWICHES

Steps:

• In a large bowl, combine 2 tablespoons olive oil, lime juice, cumin, chili powder, and cayenne. Add chicken and season with salt and pepper. Toss until combined. Let marinate while you start cooking the onions and peppers.
• In a large skillet over medium heat, heat remaining olive oil. Add peppers and onions and cook until tender, 8 minutes. Create a circle in the center of the skillet and add chicken. Toss until combined and cook until chicken is golden and no longer pink, 10 minutes.
• Add cheese and cover with a lid to let melt, 2 minutes.
• Serve cheesy chicken and peppers on toasted baguettes. Garnish with cilantro and squeeze with lime.

CHICKEN FAJITA SANDWICHES

Steps:

• Slice chicken and brown in skillet with olive oil, red wine vinegar, lime juice, salsa, and garlic.
• Slice green pepper and onion and add to skillet.
• Continue cooking until vegetables are tender-crisp.
• Lightly toast sandwich roll under broiler.
• Top with chicken and vegetable mixture. Place cheese slices on top.
• Return to broiler and melt cheese.
• Serve with tortilla chips.

BROWN BAG-CHICKEN FAJITA SANDWICH

Steps:

• TOP tortilla with remaining ingredients; roll up. Wrap in paper towel; place in lunch bag.
• REFRIGERATE until lunchtime.
• REMOVE sandwich from bag. Microwave on HIGH 40 sec. or until sandwich is heated through and cheese is melted.
• Substitute: Prepare using OSCAR MAYER Deli Fresh Shaved Smoked Ham.
• Creative Leftovers: Have some leftover grilled vegetables? Use them to prepare this flavorful sandwich.
• Serving Suggestion: Round out the meal by adding a serving of your favorite fresh fruit.