These flavor-packed fajita wraps are stuffed with grilled chicken, onion and bell peppers for a simple and healthy weeknight dinner.
Prep time: 10 minutes | Cook time: 15 minutes
1 Mis-En-Place: 1) Chop cilantro 2) Freshly ground black pepper 3) Mince garlic 4) Mince seeded jalapeno 5) Cut Chicken breast into halves, butterflies 6) Slice bell peppers into 1/4-inch strips 7) Slice onion into 1/4-inch strips
2 To prepare marinade, combine all marinade ingredients in a glass or plastic container. Add chicken, turning to coat. Cover and marinate at room temperature 1 hour, or longer in the refrigerator.
3 Remove chicken from marinade; discard marinade. Wipe off most of marinade and sprinkle chicken with salt and pepper.
4 Heat a large cast-iron skillet over high heat. Add 1 tablespoon oil to pan. As soon as oil begins to smoke, add half of chicken to pan. Cook, undisturbed, 2-3 minutes or until seared. Turn and cook another 2-3 minutes or until chicken is done and seared on second side. Transfer chicken to a bowl and cover with foil to keep warm. Repeat with remaining chicken. Add to bowl and let rest 5 minutes.
5 While chicken is resting, add remaining 1 tablespoon oil to pan. As soon as oil is hot, add bell peppers and onion to pan. Use a metal spatula to scrape up browned bits from the chicken and stir to coat vegetables with oil and brown bits. Spread vegetables in an even layer in pan. Cook, undisturbed, 2 minutes. Stir vegetables once and continue to cook another 2 minutes.
6 Slice chicken against the grain into strips and combine with vegetables. Heat tortillas in a skillet over medium-high heat. Evenly divide chicken mixture among tortillas. Garnish with cheese, salsa, avocado, sour cream and lettuce, as desired.
|Calories from Carb||5%|
|Anti-Oxidants||ORAC 3,406 μ mol TE|
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