2 cooked chicken breasts – shredded
3 cooked sweet potatoes
3 bell peppers, sliced
1 cup sliced mushrooms
1/2 onion, sliced
1/2 can organic diced tomatoes – juice drained
(Options) 1 tbs chipotle mayo mixed with 1 tbs water
Add three swirls of olive oil to frying pan. Add peppers, onion, mushrooms and seasonings. Cover with lid and cook for approximately 15 minutes. Vegetables should be soft and starting to brown. Add diced tomatoes and shredded chicken. Cook for 5 more minutes.
Cut slit in top of sweet potato and stuff with fajita mixture. Drizzle with chipotle mayo.