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Download recipe
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This recipe is truly about East meets West cooking - and can be done right on your backyard grill! It includes flour tortillas from Mexico, ginger, shiitake mushrooms and Peanut Sauce from Asia; and the vegetables of the American Southwest. We have made it with chicken but you could also use lamb, shrimp, beef or pork.
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3 Tbsp |
Roasted Garlic Olive Oil |
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2 |
Chicken Breasts, skinned, deboned, and cut in 1" diagonal strips |
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4 |
Cloves Garlic, minced |
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1Tbsp |
Ginger, fresh, peeled, thinly sliced and cut in 1/4" pieces |
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4 |
Green Onions, cut diagonally in 1/2" pieces |
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1 |
Red Bell Pepper, cut into strips |
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3 |
Shiitake Mushrooms, sauteed and sliced into strips |
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1 Tbsp |
South West Blend |
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1/2 Cup |
Peanut Sauce |
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8 |
6" Flour Tortillas |
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- Heat 2 Tbsp of Roasted Garlic Olive Oil in a fajita pan or heavy skillet (or a wok if you are working on your stovetop). Over high heat stir-fry the chicken until it turns white (approximately 2 minutes). Transfer to a platter. Add the remaining oil to the skillet; heat and add garlic and ginger. Stir-fry for 10 seconds. Add the onions, bell pepper, and sauteed shiitake mushrooms. Stir-fry until crisp/tender (approximately 2 minutes). Add the chicken, Southwest Herbs and Peanut Sauce to the mixture. Stir-fry for a minute longer.
- While all this is going on heat the flour tortillas according to your package instructions.
- Fill the tortillas with the stir-fry mixture. Roll up and serve immediately.
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