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Introduction
Fajitas, a Tex-Mex favorite, have a history as colorful as the dish itself. Originally created by Mexican ranch workers in Texas in the 1930s, fajitas were made with less desirable cuts of beef given as part of their pay. The workers would grill this meat with peppers and onions, wrap it in tortillas, and create a delicious meal. Today, our healthy chicken version maintains the spirit of this resourceful dish while adapting it for modern, health-conscious diners. By using lean chicken and loading up on vegetables, we've transformed this traditional cowboy fare into a nutritious feast that doesn't sacrifice an ounce of flavor.
Ingredients
• 1 pound boneless, skinless chicken breast, sliced into 1/4-inch strips
• 1 large red bell pepper, seeded and sliced into 1/4-inch strips
• 1 large green bell pepper, seeded and sliced into 1/4-inch strips
• 1 large yellow onion, thinly sliced
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 4 whole wheat tortillas (8-inch diameter)
• 1/4 cup fresh cilantro leaves, roughly chopped
• 1 lime, cut into wedges
Step 1:
In a small bowl, mix together smoked paprika, cumin, chili powder, garlic powder, salt, and black pepper.
Step 2:
Place sliced chicken in a medium bowl and toss with half of the spice mixture until evenly coated.
Step 3:
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6-8 minutes, stirring occasionally, until browned and cooked through. Remove chicken from the skillet and set aside.
Step 4:
In the same skillet, add the remaining tablespoon of olive oil. Add sliced bell peppers and onions, and sprinkle with the remaining spice mixture. Cook for 5-7 minutes, stirring occasionally, until vegetables are tender-crisp.
Step 5:
Return the chicken to the skillet with the vegetables and stir to combine. Cook for an additional 2 minutes to reheat the chicken and meld flavors.
Step 6:
Warm the whole wheat tortillas according to package instructions or in a dry skillet for about 30 seconds per side.
Step 7:
Serve the chicken and vegetable mixture in warm tortillas, garnished with fresh cilantro and lime wedges on the side.
Q: Can I make this recipe ahead of time?
A: Yes, you can prepare the chicken and vegetables in advance and reheat when ready to serve. Warm the tortillas just before eating for best results.
Q: How can I make this recipe spicier?
A: Add 1/4 teaspoon of cayenne pepper to the spice mixture or serve with hot sauce on the side for customizable heat levels.
Q: Is this recipe gluten-free?
A: The fajita mixture is gluten-free, but the wheat tortillas contain gluten. Use corn tortillas for a gluten-free option.
• For a vegetarian option, substitute the chicken with firm tofu or portobello mushrooms.
• If you prefer a spicier dish, add 1/4 teaspoon of cayenne pepper to the spice blend.
• Use corn tortillas instead of wheat for a gluten-free version.
• For best results, bring the chicken to room temperature before cooking.
• This recipe contains no common allergens except wheat (in the tortillas). Always check individual ingredient labels for allergen information.
Spoon the fajita mixture onto warm tortillas, garnish with cilantro, and serve with lime wedges for squeezing over the top.
Store leftover fajita mixture in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through.
Prepare all ingredients before starting to cook for smooth timing. The chicken and vegetables cook quickly, so have your tortillas and garnishes ready.
- For maximum flavor, let the chicken marinate in the spice mixture for 15-30 minutes before cooking if time allows.
- Don't overcrowd the pan when cooking the chicken to ensure proper browning.
- Slice the vegetables and chicken uniformly for even cooking.
For a low-carb option, serve the fajita mixture over cauliflower rice or in lettuce wraps instead of tortillas. For a vegetarian version, substitute the chicken with sliced portobello mushrooms or firm tofu.
Serve with a side of Spanish rice and refried beans. Pair with a chilled Mexican beer or a crisp Sauvignon Blanc.
This dish can be enjoyed year-round, but it's especially refreshing in spring and summer.
This recipe contains wheat (in the tortillas). No other common allergens are present. Always check individual ingredient labels for allergen information.
