Directions

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1. Cook Rice according to package instructions (fluff with fork and set aside when done).

2. Make The Dressing by whisking sour cream, Chipotle Olive Oil, Mango White Balsamic, cilantro, salt + pepper in a small bowl. Chill in the fridge.

3. Make the Fajita Spice Mix by adding the ingredients to a large bowl and mix thoroughly. Then, add the chicken breast pieces and toss to coat each piece thoroughly.

4. Cook The Chicken by heating 1 tbsp Chipotle Olive Oil in a large pan over medium heat. Then, add the spiced chicken and sauté until sealed and cooked through.

5. Make The Sauce: Once chicken is cooked, add the chicken stock (or water) and scrape the bottom of the pan with a flat edged spatula until all browned bits are loose and well-blended with the liquid to form the sauce. Put the cooked chicken and sauce into a bowl and set aside.

6. Sauté Vegetables by adding 1 tbsp of Chipotle Olive Oil to same pan over medium heat. Add onions and cook for a couple mins, then add peppers and cook until everything is soft; 10 min.

7. 7. Mix Meat & Vegetables by returning the saucy chicken to the pan with veggies, add chopped tomato and toss everything together, cook for another 2 minutes. Then, remove from heat.

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1. To serve as a bowl, layer in this order: 1/2 cup cooked rice, a cup of chicken/veggie mixture, a handful of romaine, and a generous amount of dressing. Then, sprinkle with green onions, shredded cheese, tortilla chips, chopped cilantro and finish off with a squeeze of lime!

2. To make a wrap, layer small amounts of everything into a large flour tortilla and wrap it up. Heat the wrap in a large, clean hot pan for for about 30 seconds per side for a little crisp!