Chicken Fajitas

Chicken Fajitas
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Ingredients
  1. 4 tablespoons canola oil, divided
  2. 2 tablespoons lemon juice
  3. 1-1/2 teaspoons seasoned salt
  4. 1-1/2 teaspoons dried oregano
  5. 1-1/2 teaspoons ground cumin
  6. 1 teaspoon garlic powder
  7. 1/2 teaspoon chili powder
  8. 1/2 teaspoon paprika
  9. 1/2 teaspoon crushed red pepper flakes, optional
  10. 1-1/2 pounds boneless skinless chicken breast, cut into thin strips
  11. 1/2 medium sweet red pepper, julienned
  12. 1/2 medium green pepper, julienned
  13. 4 green onions, thinly sliced
  14. 1/2 cup chopped onion
  15. 6 flour tortillas (8 inches), warmed
  16. Shredded cheddar cheese, taco sauce, salsa, guacamole and sour cream
Instructions
  1. In a large resealable plastic bag, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken.
  2. Seal and turn to coat; refrigerate for 1-4 hours.
  3. In a large skillet, saute peppers and onions in remaining oil until crisp-tender.
  4. Remove and keep warm. Discard marinade.
  5. In the same skillet, cook chicken over medium-high heat for 5-6 minutes or until no longer pink.
  6. Return pepper mixture to pan; heat through.
  7. Spoon filling down the center of tortillas; fold in half. Serve with cheese, taco
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