The beauty of fajitas is that you can put anything you like on them, in whatever quality – as long as you don’t overload the tortillas. If you don’t have leftover chicken breasts, simply brown uncooked chicken in oil until cooked through, season as directed in the recipe, and cut into very thin slices so it won’t break the tortilla wrap. Fajitas just naturally require several ingredients, so to save time use preshredded cheese. Chopped lettuce and prepared guacamole are also available in the produce section.
Serves 4 (2 fajitas each)
- 1 pound cooked chicken breasts, very thinly sliced, or leftover roasted chicken, sliced
- 1 tablespoon olive oil
- 1 red bell pepper, seeded and cut in thin strips
- 1 green bell pepper, seeded and cut in thin strips
- 1 yellow bell pepper, seeded and cut in thin strips
- 1 medium onion, peeled and cut into thin strips
- 1 tablespoon purchased gluten-free, Mexican seasoning, McCormick, or Spice Islands
- 1 teaspoon table salt
- Freshly ground black pepper
- 1 cup purchased guacamole
- 1 cup gluten-free Mexican tomato salsa
- 1 cup shredded mozzarella cheese or pepper Jack cheese
- 2 cups finely chopped iceberg lettuce
- 8 gluten-free tortilla wraps
- Slice the chicken and place on a plate. Heat the oil in a large skillet over medium-high heat. Cook the bell peppers and onions 8 to 10 minutes, until soft and lightly browned. Add the sliced chicken, seasoning, salt, pepper and cilantro and heat all the ingredients to serving temperature. If you prefer to serve the chicken separately from the peppers and onions, place on a plate and cover with foil to keep warm (or put in the oven on a foil-lined baking sheet at 200 F.)
- Assemble the fajitas or let diners assemble their owns, using the chicken, onions, peppers, guacamole, salsa, shredded cheese, lettuce, and softened tortillas.
Calories 895, Fat 38 g, Protein 41, Carbohydrates 98 g, Cholesterol 83 mg, Sodium 1,807 mg, Fiber 9 g
– from the book, “Gluten-Free, Quick & Easy” by Carol Fenster, Ph.D.