Fajita Wraps


  • 1 ½ lb Skirt Steak or Chicken
  • 2 Bell Peppers (any color), sliced
  • 1 Medium Onion or 10-15 scallions
  • 1 TBS Mountain Valley Seasonings Fajita Marinade
  • ¼ Cup Avocado Oil or extra virgin olive oil
  • 1 TBS Lime Juice
  • Romaine Lettuce for wrapping



  • ½ Cup shredded Cheese
  • Salsa (Mountain Valley Seasonings Salsa Mix and 1-15 oz can diced tomatoes)
  • Avocado
  • Fresh Cilantro and Lime wedges (optional)



  1. Mix the marinade. In a large bowl or glass baking dish, mix 1 TBS fajita marinade mix with ½ cup oil and 1 TBS lime juice. If using fresh limes, grate the peel and add 1 tbs lime zest to marinade.
  2. Slice Skirt steak very thinly across grain. (If steak is almost, but not quite frozen this is much easier). Place in marinade and marinate in refrigerator for 30 minutes.
  3. While steak is marinating, slice vegetables (using a different cutting board that you used for steak. If you only have one board, cut veggies before you cut steak).
  4. Heat skillet with 1 TBS oil. Place steak strips in hot skillet and sear until cooked through (about 2 minutes). Remove from skillet.
  5. Sauté veggies until in the same skillet until onions start to soften and caramelize. You may add a dash of the fajita seasoning to veggies as they cook, if desired.
  6. Serve steak and veggies in romaine lettuce wraps. Top with 1 TBS cheese, sliced avocados and a TBS of salsa.




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