Chicken Fajitas With Fresh Salsa - cooking recipe

Ingredients

2 plum roma tomatoes, diced
1/2 sweet red pepper, diced
1/2 avocado, diced (optional)
1/2 jalapeno pepper, minced
1/2 cup monterey jack cheese or 1/2 cup cheddar cheese, shredded
2 tablespoons freshly squeezed lime juice
salt
1 tablespoon butter
1 medium onion, sliced
1 lb boneless skinless chicken, cut into thin strips
2 tablespoons chili powder
1 tablespoon minced chipotle chile in adobo (optional)
1 1/2 teaspoons dried oregano
3 tablespoons all-purpose flour
1 cup milk
4 -6 large whole wheat tortillas, warmed
torn lettuce leaf

Preparation

In a bowl, combine tomatoes, red pepper, avocado, jalapeno, cheese, lime juice and 1/8 teaspoons salt; set aside.
In a large nonstick skillet, melt butter over medium-high heat; saute onion for 3 minutes or until softened and starting to brown. Add chicken, chili powder, chipotle, oregano and 1/4 teaspoons salt; saute for 5 minutes just until chicken is no longer pink inside.
Whisk flour into milk until smooth; gradually stir into skillet. Simmer, stirring, for 3 minutes or until bubbling and thickened. Line tortillas with lettuce and spoon filling on top along center; top with fresh salsa. Fold bottom of tortilla then fold sides to enclose filling.