Quick Chicken Fajitas

This recipe came from a list I am on.. It sounds so good, Thanks Jean.

 

Sauce:

1/2 cup tomato sauce

1/4 cup Holland House®

Vermouth Cooking Wine

1 teaspoon chili powder

1 teaspoon lime juice

1/2 teaspoon cumin

 2 tablespoons oil

 

1 pound boneless chicken  breasts, skinned, cut into thin strips

1 medium onion, thinly sliced

1 red bell pepper, cut into strips

1 garlic clove, minced

10 (8 to 10 inch) flour tortillas, warmed

Refried beans

Chopped avocado

Dairy sour cream

In small bowl, combine all sauce ingredients; set aside. Heat oil in large skillet over medium-high heat. Add chicken, onion, peppers and garlic; cook and stir 4 to 6 minutes or until chicken is no longer pink. Drain. Add sauce; cook and stir 1 to 3 minutes or until mixture is thoroughly heated. To serve, place chicken-vegetable mixture in center of each warm tortilla. Top with refried beans, avocado and sour cream; roll up.