Eleanor Gossett of Laramie, Wyoming, enjoys the flavors of the Southwest, but she wanted a vegetable other than bell peppers in her fajitas. She tried carrots, and discovered they're the perfect companion for chicken and cumin.
1 pound boned, skinned chicken breasts
1 teaspoon olive or salad oil
1 cup sliced onion
1 cup shredded carrots
2 teaspoons minced or pressed garlic
1 teaspoon ground cumin
8 warm flour tortillas (10 in.)
Shredded jack cheese
Salt and pepper
How to Make It
Rinse chicken, pat dry, and cut into 1/2-inch pieces.
In a 10- to 12-inch nonstick frying pan over high heat, combine oil, onion, carrots, garlic, and cumin; stir often until onion is lightly browned, about 5 minutes. Pour into a bowl.
Add chicken to pan and stir often until no longer pink in center of thickest part (cut to test), about 5 minutes. Pour onion-carrot mixture back into pan and stir until hot, 1 to 2 minutes.
Spoon chicken mixture onto tortillas. Add sour cream, cheese, salsa, and salt and pepper to taste. Fold tortillas around filling to eat.