Chicken Fajitas

I don't have a picture of these but I wish that I had taken one because they looked so good and they tasted really good (even though we forgot to bring the peppers and onions, Nancy had a handful of yellow onions in the fridge and we made that work). Simple, simple.

Generous amount of vegetable oil in a bowl or baggie.
T or so of Epicure Fajita Seasoning
5 ginormous chicken breasts

Mix the oil and seasoning. Cut the chicken into strips and dump it into the marinade as you cut it. We only let it sit and marinate for about 10 minutes or so (long enough to cut the onions) but it would be really good if you let it sit longer. Chicken breast doesn't need all that much marination but I would imagine that a cut of beef would. Erin tried and I'm hoping that she gets to post it once she gets her computer back from the Best Buy Geek-Bastard Squad.

After the chicken is cooked, set it aside and fry up the onions and peppers (if you remember to pack them) in the seasoned oil that's left in the pan until they're tender.

Wrap it all in a tortilla and you're good to go.