This is one of the easiest meals you can cook on the Blackstone griddle. I sliced up chicken breast and seasoned it with fajita seasoning in a bowl.
While that rested, I fired up the Blackstone 17″ griddle, heated it up, and cleaned it off with a wet paper towel. I warmed the soft flour tortillas and tucked them into my tortilla holder — an insulated styrofoam container — to keep them warm.
Next I grabbed a bag of frozen sliced bell peppers from the freezer — my go-to vegetable when I want to save time — gave the griddle a light coat of oil, and started cooking.
This is an easy summer outdoor cooking meal, with plenty of leftovers for lunch the next day.
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