Recipes for a Crowd

1 Combine lime juice, salt, garlic powder, onion powder, black pepper, cumin, and red pepper. Stir well to blend.
2 Pour mixture over chicken strips. Mix thoroughly to evenly distribute seasonings around all surfaces of chicken. Cover. CCP:
Marinate under refrigeration at 41 F. or lower for 45 minutes for use in Step 5.
3 Wrap tortillas in foil; place in a 150 F. oven or in a warmer for 15 minutes or until tortillas are soft and pliable.
4 Lightly spray griddle with non-stick cooking spray. Grill onions and peppers 6 to 8 minutes while tossing intermittently; lightly
spray with cooking spray as needed.
5 Lightly spray griddle with non-stick cooking spray. Grill chicken strips 5 to 7 minutes or until lightly browned while tossing
intermittently; lightly spray with cooking spray as needed. CCP: Internal temperature must register 165 F. or higher for 15
seconds. Hold at 140 F. or higher for use in Step 6.
6 Place 6 to 7 cooked fajita strips (3 oz.), 3 tbsp onion/sweet pepper mixture in center of each tortilla. Roll tortilla tightly around
mixture. Secure tortilla with a toothpick.
7 Serve with 2 tbsp of salsa. Use batch preparation methods to prevent the fajitas from getting soggy. CCP: Hold for service at 140
F. or higher.