Using a sharp knife, slice chicken into thin strips or pieces. Place in a ceramic bowl and add white wine, lime juice, 4 Tbl. of the olive oil, and chili powder. Stir all together and try to make sure chicken is covered with liquid. Cover with plastic wrap and refrigerate at least an hour but preferably overnight.
Drain chicken (discarding marinade) and add to large skillet. Cook on medium, stirring and flipping pieces as needed, until chicken is done. Sprinkle chicken pieces with salt, then lightly with cumin and garlic.
Meanwhile, in seperate skillet, add remaining oil, and pan-fry bell peppers and onions on medium, stirring often. Combine pepper-mix with chicken when both are done.
Place 1/4 - 1/6 on a warmed tortilla. Top with chilled drained banana peppers, then with 2-3 spoonfuls of chilled Salsa Fresca (SEE RECIPE). Roll tightly or fold burrito-style and enjoy.
Serve with Spanish Rice (SEE RECIPE) or corn-on-the-cob.
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