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California Fajita Wraps


Thursday, January 01, 2004
4 servings
1 tsp. olive oil1 clove garlic, minced
1 lb. beef for fajitas
1 container (12 oz.) Fresh Cuts Fajita Mix
Juice of 1 small lime
1 cup Desert Pepper Trading Co. Peach Mango Salsa
1/2 cup fresh cilantro, chopped
Dash cayenne pepper (to taste)
4 Toufayan Sundried Tomato and Basil Wraps
In a large skillet, heat oil over medium-high heat. Add garlic, and beef; cook, stirring frequently, until beef is no longer pink. Add Fresh Cuts Fajita Mix, and Peach Mango Salsa. Stir and cook an additional 5 minutes, or until vegetables are softened. Add cilantro and dash cayenne pepper to taste, remembering that a little cayenne goes a long way! Stir to combine well. To serve, spoon one-fourth of mixture into center of each wrap. If desired, top with shredded cheese, sour cream, or guacamole. Roll wrap around filling mixture, then enjoy!
Nutrition Facts:
Kimberley Bevins, author of Timeless Treasures. E-mail
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