Great for informal dinner group, or for teens or kids, this recipe allows everyone to have a slightly different meal. You could also substitute an equal amount of thinly sliced flank steak.

Serves 8.

FOR THE CHICKEN
About 3 pounds boneless, skinless chicken breasts, trimmed of fat and membrane, pounded to an even thickness and cut into thin strips
2 garlic cloves, minced
½ large red onion, coarsely chopped
½ cup chopped fresh cilantro leaves
½ cup fresh lime juice
2 tablespoons canola or vegetable oil
½ to 1 teaspoon crushed red pepper flakes

12 to 16 flour tortillas
2 tablespoons olive oil
2 to 3 red onions, thinly sliced
2 to 3 red, orange, and yellow bell peppers, thinly sliced
1 teaspoon kosher salt
½ teaspoon black pepper

FOR THE ACCOMPANIMENTS
Sour cream or yogurt
Chopped avocado or Guacamole
Salsa, store-bought or homemade

1. Place the chicken strips in a medium-size shallow glass or ceramic bowl, or in a resealable plastic bag. Add the garlic, onion, cilantro, lime juice, oil, and red pepper flakes, and mix to combine. Cover or seal, and refrigerate at least 1 hour and up to 4 hours.

2. Preheat the oven to 250 degrees.

3. Wrap the tortillas in aluminum foil, place them on a baking sheet, and transfer to the oven to keep warm.

4. Place a large nonstick or cast-iron skillet over medium-high heat and when it is hot, add 1 tablespoon oil. Add the onions and peppers and cook until they begin to soften and brown, about 10 to 15 minutes. Place the vegetables on the baking sheet in the oven.

5. Drain the chicken, discarding the marinade, and pat dry with a paper towel. Sprinkle the chicken with salt and pepper.

6. Reheat the skillet over high heat and when it is hot, add the remaining 1 tablespoon oil. Add the chicken strips, one at a time, allowing the pan to reheat for about 5 seconds between additions. Cook until the chicken is deeply browned and the juices run clear, about 1 to 2 minutes per side, depending on the thickness of the pieces. You will probably need to cook the chicken in two batches. Remove the onions and peppers from the oven and transfer to a small serving bowl. Remove the tortillas from the oven and transfer to a platter.

7. Serve, buffet style, chicken in the skillet and the sour cream, avocado, and salsa on separate plates or bowls, allowing each person to assemble their own fajita.

From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)