Serves 5 (with 2-3 corn tortilla-sized fajitas each) Courtesy Elisha Joyce
1 rotisseri chicken, breast and thigh meat removed and rough chopped (save the rest of the chicken for soup!)
2-3 large bell peppers, variety of colors - cut into thin strips
1 onion, sliced into thin strips
zest from 1 lime
juice from 1/2 a lime
1 TBSP cornstarch
1 TBSP garlic powder
1 TBSP ground cumin
1 TBSP chili powder
1 TBSP paprika
2 tbs sea salt
1 tsp oregano
Heat large skillet and add enough olive oil (or canola oil) to coat the bottom of the pan. When oil begins to smoke, add in bell peppers and onions. Saute for two-three minutes on medium-high heat, stirring occasionally.
Add in chopped chicken and sprinkle fajita mix over entire pan. Stir everything to coat evenly; add lime zest and the juice from 1/2 the lime. Recover and allow to cook on medium high heat for two minutes so flavors can meld together. Uncover, stir again, turn off heat, and prepare your tortillas.
Heat up a griddle (or flat pan of some sort) to warm tortillas. Sprinkle each tortilla with a little grated cheddar cheese, then top with warm chicken fajita mix. Top with fresh cilantro, salsa, sliced avocado, and sour cream.