Instructions

• In bowl, toss cabbage with 1 tablespoon wine vinegar and set aside to lightly pickle.
• Heat 1 tablespoon extra virgin olive oil in large frying pan over medium heat. Cook chicken for 6 to 8 minutes, until golden and cooked through. Remove from pan and set aside.
• Add 1 tablespoon extra virgin olive oil to same pan. Cook red bell pepper and onion, covered, until slightly softened (about 2 minutes). Uncover and sauté until lightly golden.
• Stir in fajita seasoning. Return chicken to pan and cook for a few minutes until heated through, adding a splash of water if needed. Season to taste.
• Warm tortillas per package instructions.
• Serve tortillas with chicken mixture and pickled cabbage. Garnish with lime wedges, yogurt, fresh cilantro, or your favorite toppings (not included in nutritional breakdown).