Chicken Fajita Wrap

• portions: 4 servings
• temps total: 20 minutes

Ingrédients

2 tbsp. fresh lime juice

1 tbsp. apricot jam

2 tsp. chopped chipotle chile in adobo

2 tbsp. olive oil

1 red onion, sliced

1 red pepper, sliced

Kosher salt and pepper

2 cloves garlic, finely chopped

1 1/4 lb. boneless, skinless chicken breast, thinly sliced crosswise

Lettuce leaves and cilantro, for serving

Instructions

In a bowl, combine lime juice with jam and chile.

Heat 1 Tbsp oil in a large skillet on medium-high. Add onion and red pepper, season with ¼ tsp each salt and pepper, and cook, tossing occasionally until tender, 8 minutes. Add garlic and cook, tossing 1 minute. Transfer vegetables to another bowl.

Return the skillet to heat and add remaining Tbsp oil. Season chicken with ¼ tsp each salt and pepper and cook, tossing once, until browned, 4 minutes. Toss with jam mixture; cook 1 minute.

Return vegetables to the skillet and toss. Spoon into lettuce leaves and top with cilantro.

Nutrition

• Calories: 259