Chicken Fajita with Peppers and Onions - School Food Handler

Ingredients

• Place the chicken strips in a large bowl and the onions and peppers in another large bowl.
• Add 1 cup oil, half the cumin, and half the salt to each bowl and toss well to coat the chicken and onion/pepper mixture.
• Place chicken and onion/pepper mixture on separate sheet pans. Cook in a 350°F oven until the chicken reaches a temperature of 165°F or for about 20 minutes.
• Remove any excess liquid from the pans and construct wraps with 1 ounce onion, ⅔ ounce peppers, ⅓ ounce shredded cheese, ⅔ ounce tomatoes, and 1½ ounces chicken per wrap.
• Place 2 ounces of salsa into 2-ounce soufflé cups and place on a sheet pan for students.