Chicken Mushroom Fajitas
Makes 4 fajitas
8 oz cream cheese, softened
1/2 lb. mixed fresh mushrooms (Maitake, Shiitake, Oyster, etc.)
1 tsp. fajita seasoning
1 Tbsp. chopped cilantro
1/2 tsp. garlic powder
4 Tbsp. oil
1 small red onion, thinly sliced
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1/2 tsp. salt
2 boneless/skinless chicken breasts, sliced into strips
4 8-in. flour tortillas
In a small bowl, stir together cream cheese, fajita seasoning, cilantro, and garlic powder; set aside. In a large skillet over med-high heat, heat 1 Tbsp oil; sauté mushrooms until softened and liquid has evaporated, 3-4 minutes. Scrape into bowl and set aside.
In same skillet heat 2 Tbsp oil over med-high heat. Add onion, peppers, and salt and sauté until crisp-tender (about 4 min). Place in bowl with mushrooms. Heat 1 Tbsp oil in skillet and add chicken. Cook over med-high heat until just opaque throughout, about 2 min. Toss with vegetable and heat through.
Place tortillas on a microwavable plate and microwave about 15 seconds on high, until warmed. Divide cream cheese mixture into four portions and spread over each tortilla. Spoon chicken/vegetable mixture over cream cheese, roll up and serve.