Mexican Chicken, Pepper & Mushroom Fajitas

• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tbsp. virgin coconut oil/butter ghee
• 1 tsp. sea salt
• 1 organic onion, cut in half and sliced
• 2 cloves chopped organic garlic
• 1 organic red pepper, cut into fine strips
• 1 organic green pepper, cut into fine strips
• 2 cups organic baby portobello mushrooms
• 1 organic tomato, diced
• 2 tsp. Mexican seasoning mix
• 1-3 inch piece wakame
• crumbled tortillas

Toppings (guacamole, sour cream, shredded cheese, diced tomatoes, diced green onion, diced jalapenos, etc)  

Sauté chicken in coconut oil/ghee until tender. Add in onions, garlic, mushrooms, peppers, wakame, Mexican seasoning and sea salt. Cook until veggies are tender and stir in tomato. Cook about 5 more minutes. Place tortillas on a dinner plate, cover with foil and place in 350°F oven for 5 minutes. To assemble: take a warm tortilla, put on desired toppings and ½ cup fajita filling. Roll up.