This Tex-Mex dish is great for dinner parties or family gatherings. Everyone loves to join in the fun and build their own fajitas!

1 lb. chicken boneless skinless breast

Goya Mojo Criollo for marinade

6 white mushrooms, sliced

1 green or red pepper, cut into strips

1 medium onion, cut into strips

3 tbsp. Goya Olive Oil

1/2 tsp. Goya Adobo All-Purpose Seasoning with Pepper

8 6-inch Goya Flour Tortillas

Garnishes:

Goya Salsita

Goya Hot Sauce

Non-fat sour cream

1.	Preheat oven to 350°F.
2.	In a non-reactive container, marinate steak in Goya Mojo use.
3.	In a skillet on medium, heat 2 tbsp. oil and cook onion and mushrooms until onions are golden. Stir in peppers and cook 1 minute. Shake on adobo, remove from skillet and keep warm.
4.	Add 1 tbsp. oil to skillet and turn heat to medium - high. Cook chicken until desired doneness. Remove from skillet and allow to rest for a few minutes before cut-ting, against the grain, into thin slices.
5.	Sprinkle tortillas with a few drops of water, wrap in foil and warm in preheated oven for 5 minutes.
6.	On a large platter, arrange chicken, onion mixture and garnishes. Keep the tortillas warm in the foil or in cloth napkin. Spoon chicken and onion mixture into center of tortilla. Add desired garnishes, wrap and enjoy.

Serves 4