September 30, 2012

Chicken Fajita Wraps

with oven-roasted okra.

Our friends, Joe and Melissa, made Fajita Wraps with all the fixings for us when we were over for dinner one night. It was a hit with my family, so I knew I had to add this to the rotation!  (Now I think of you wonderful Terry's every time we eat this meal and for all the ways we're thankful for how God has used you two to shape us.)

I based my marinade off of this recipe.

Fajita Marinade

1/4 cup lime juice
 1/3 cup water
 2 tablespoons olive oil
 2 teaspoons garlic, minced
 2 teaspoons salt
 1 teaspoon ground black pepper

I usually let the marinade sit for 1-2 nights in the fridge, but it can marinate for just a few hours if you need to eat them sooner. The longer, the better, though.

Grill or cook on stovetop in skillet.  Serve in lettuce wraps with grilled mushrooms and onions, salsa and guacamole.

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