Break Night Fajitas

Schedules fill up during the school year with school days, sports, activities and homework. Why not schedule a break night for the family once a week? These fajitas are bursting with flavor and are easy to make.

You can double for a larger batch or make just a few at a time. Serve with green salad or rice drizzled with lime and topped with cilantro.

As seen in Living Naturally August 2017: Back to School Edition

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  • 1. Shred rotisserie chicken, using two forks and place in a plastic storage bag or container with a lid.
  • 2. Add the bottle of Italian dressing and the Santa Fe Black Bean Salad to the chicken. Marinate overnight (or at least one hour).
  • 3. When ready to serve, heat 2 Tbsp. olive oil in a large skillet, and sauté vegetables until slightly cooked.
  • 4. Add marinated chicken to the vegetable mixture and cook an additional three minutes.
  • 5. Warm tortillas by wrapping them in foil and placing them in the oven at 250˚F for 10 minutes or by placing three at a time in the microwave for 20 seconds (times may vary according to microwave oven or type of tortilla used).
  • 6. Place fajita mixture on each warmed tortilla. Top with sour cream or guacamole.