Chicken Fajita Recipe

By Kitchen Sanctuary

Ingredients

8 small flour tortillas/flatbreads ((use gluten-free tortillas or GF pittas if necessary))
3 skinless chicken breast (sliced into strips)
3 tbsp oil ((neutral oil such as avocado or olive oil))
2 tbsp fajita seasoning
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
1 onion
1 avocado (sliced (brush with a little lemon/lime juice to prevent browning))
1 bunch fresh coriander/cilantro (roughly chopped)
120 ml (1/2 cup) sour cream
250 g (1 cup) salsa
50 g (1/2 cup) grated cheddar cheese
1-2 jalapenos (sliced)
1-2 limes (sliced or cut into wedges)

Prep Time10mins
Cook Time20mins
Servings4

Instructions

Preheat the oven to it's lowest temperate and place a large baking tray in there to warm. Then cut the peppers and onion into slices.

Place the chicken on a plate, pour on 2 tbsp of the oil and sprinkle on the fajita seasoning. Mix together until thoroughly combined.

Heat a cast-iron griddle plate to a high heat, when hot, place the tortillas on the griddle - turning once until you have griddle lines on the tortillas. It should only take a minute or two, but you'll probably need to do this in 2 or 3 batches. Place on a plate and cover with some foil to keep warm.

Brush the griddle with the remaining 1 tbsp of oil. Place the sliced peppers and onions on the griddle and fry until slightly charred and softened (about 8-10 minutes), turning once or twice during cooking. Remove and place on the warmed baking tray (take the tray out of the oven now so it's not too hot to serve).

Place the chicken on the hot griddle and cook until charred and no longer pink in the middle (about 5-6 minutes). Turn over once during cooking.

Place the chicken on the tray along with the warmed tortillas, avocado slices and coriander/cilantro. Serve with sour cream, salsa, shredded cheese, jalapenos, and lime wedges.