Weeknight Chicken Fajitas For Two

• 1 tablespoon paprika
• 1 teaspoon dried cilantro flakes
• 1 teaspoon ground cumin
• 1/2 teaspoon each salt, garlic powder, cayenne pepper and pepper
• 1/2 teaspoon dried thyme
• 1/4 teaspoon white pepper
• 4 tablespoons olive oil, divided
• 2 tablespoons marinade for chicken
• 4 teaspoons lemon juice
• 1 tablespoon lime juice
• 1/8 teaspoon Liquid Smoke, optional
• 2 boneless skinless chicken breast halves (4 ounces each), cut into strips
• 1 medium onion, sliced
• 1 medium sweet red pepper, sliced
• 4 flour tortillas (6 inches), warmed
• Optional toppings: sour cream, salsa, guacamole, shredded cheddar cheese, chopped lettuce and tomatoes

1. Combine the seasonings; set aside 1 tablespoon. Add 2 tablespoons oil, marinade for chicken, juices and Liquid Smoke if desired to remaining mixture; pour into a large resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for 2 hours, turning occasionally.
2. Drain and discard marinade. In a large skillet, saute chicken in 1 tablespoon oil until no longer pink. Remove and keep warm.
3. In the same skillet, saute the onion, red pepper and reserved seasonings in remaining oil until crisp-tender. Return chicken to the pan; heat through. Spoon chicken and vegetables onto tortillas; fold in sides. Serve with toppings as desired.

paprika, cilantro flakes, ground cumin, salt, thyme, white pepper, olive oil, marinade, lemon juice, lime juice, liquid smoke, chicken, onion, sweet red pepper, flour tortillas, toppings

Taken from www.tasteofhome.com/recipes/weeknight-chicken-fajitas-for-two/ (may not work)