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16 ounces Soules Kitchen Fajitas, refrigerated
2 cups long-grain white rice, cooked and kept warm
2 tablespoons chopped fresh cilantro
1 lime, juiced and zested
4 (10-inch) flour tortillas, warmed
2 cups shredded lettuce
1 cup corn salsa
1/2 cup jarred roasted red peppers, drained and sliced
1 cup black beans, drained and rinsed
Guacamole, for serving
Preheat oven to 375°F. Place chicken in an even layer on rimmed baking sheet. Bake for 4 to 6 minutes, or until heated through.
Meanwhile, place rice in medium bowl. Add cilantro, lime juice and zest and toss well to evenly distribute.
Onto each tortilla, evenly layer rice, lettuce, salsa, peppers, black beans and chicken. Fold in sides of tortilla, then roll tightly from the bottom to seal.
Serve with guacamole.
Tip: Add taco seasoning to beans for extra flavor!
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