Chicken-Carrot Fajitas

Ingredients

• 1 cup carrots shredded
• 8  warm flour tortillas (10 in.)
• 2 teaspoons garlic minced pressed
• 1 teaspoon ground cumin 
• 4 servings jack cheese shredded
• 1 cup onion sliced
• 1 teaspoon salad oil 
• 4 servings salsa 
• 4 servings salt and pepper 
• 4 servings cup heavy whipping cream sour
• 1 pound boned 

Equipment

• bowl
• frying pan

Directions

1. Rinse chicken, pat dry, and cut into 1/2-inch pieces.
2. 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.
3. Pour into a bowl.
4. Add chicken to pan and stir often until no longer pink in center of thickest part (cut to test), about 5 minutes.
5. Pour onion-carrot mixture back into pan and stir until hot, 1 to 2 minutes.
6. Spoon chicken mixture onto tortillas.
7. Add sour cream, cheese, salsa, and salt and pepper to taste. Fold tortillas around filling to eat.