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.
|3 Tbsp||Roasted Garlic Olive Oil|
|2||Chicken Breasts, skinned, deboned, and cut in 1 inch diagonal strips|
|4||Cloves garlic, minced|
|1 Tbsp||Ginger, fresh, peeled, thinly sliced and cut in 1/4 inch pieces|
|4||Green Onions, cut diagonally in 1/2 inch pieces|
|1||Red bell pepper, cut into strips|
|3||Shiitake mushrooms, sauteed and sliced into strips|
|1 Tbsp||South West Spice Blend|
|1/2 cup||Peanut Sauce|
|8||6 inch flour tortillas|
- 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.