Chicken Fajita Sandwiches Recipes

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.

CHICKEN FAJITA MELTS

Steps:

• Heat the oil in a medium skillet until shimmering. Add the chicken and saute until lightly browned, about 5 minutes. Add onions an peppers and saute until vegetables are tender, about another 5 minutes.
• Add tomato juice and taco seasoning; stir well. Simmer until very thick and chicken is well-coated with sauce, stirring often to prevent burning, about 7 minutes.
• Preheat broiler and place a rack about 6" from heat.
• Spread 2 tbsp salsa on each slice of bread. Divide the chicken mixture evenly amongst the slices of bread. Top each piece with 1/4 cup cheddar cheese. Place under broiler until cheese is melted and beginning to brown, about 5 minutes. Finish each sandwich with a few drops of lime juice before serving.

EASY CHICKEN FAJITAS

Steps:

• Heat 1 tablespoon oil in a skillet over medium heat; stir in onion and bell pepper. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Remove vegetables to a plate.
• Add chicken to the skillet, adding more oil if needed. Saute until chicken is no longer pink and the juices run clear, about 5 minutes. Add water and taco seasoning; stir until seasoning dissolves. Simmer until sauce begins to thicken and stick to chicken, and chicken is fully cooked, 3 to 5 minutes.
• Serve chicken and vegetables on tortillas.