Try this fun spin on the classic chicken fajita for your next taco night! Eating healthy is all about substitutions, not sacrifice! This recipe is from Resperate
Healthy Chicken Fajitas
1 tablespoon olive oil
1 large red onion, thinly sliced.
1 red pepper, cored, de-seeded and thinly sliced.
1 yellow pepper, cored, de-seeded and thinly sliced.
450g (14 1/2 oz) skinned chicken breasts, sliced into thin strips.
1/8th teaspoon paprika.
1/8th teaspoon mild chili powder.
1/4th teaspoon cumin.
4 soft flour tortillas.
1/2 iceberg lettuce, finely shredded.
Guacamole, to serve (optional).
1 small red onion, finely chopped.
425g (14oz) small vine-ripened tomatoes.
2 garlic cloves, crushed.
Large handful of fresh coriander leaves, chopped.
Freshly ground black pepper
First make the pico de gallo. Combine the red onion, tomatoes, garlic and coriander leaves in a bowl. Season with black pepper, then cover and chill for 30 minutes to allow the flavors to develop.
Heat the oil in a wok or large nonstick frying pan. Add the onion and peppers and stir-fry for 3-4 minutes. Add the chicken, paprika, chili powder, cumin and oregano and continue to cook for a further five minutes, or until the chicken is cooked through.
Meanwhile, wrap the tortillas in foil and warm in the oven for five minutes or according to packet instructions.
Spoon one-quarter of the chicken mixture into the center of each tortilla, add a couple of tablespoons of tomato salsa and the shredded lettuce. Roll up and serve warm.