Calling these “fajitas” is a bit of a stretch, because of the store-bought rotisserie chicken! But the flavor was there, and the peppers and onion were fajita-like. Did you guys know that Earthfare has $5 rotisserie chickens on Mondays? And I was told last night that this deal may be every day now but I need to investigate that further. By the way, this is not sponsored by Earthfare. These chicken fajita wraps were healthy, very semi-homemade, and were a great weeknight meal for my family!
I bought two chickens, and am planning to use the second one for chicken salad. One tip I heard is to remove the chicken from the bones while it is still warm.
What You’ll Need:
- 1 rotisserie chicken from Earthfare
- gluten free tortillas (I used some made with quinoa flour, also from Earthfare, but the Siete brand would be great as well)
- 1 bell pepper (I used yellow)
- 1/2 sweet yellow onion
- 1 small jalapeño
- avocado oil, 1 Tbsp
- cilantro
- Trader Joe’s chili lime seasoning (or another taco or fajita seasoning you like, only about 1 tsp)
- juice of 2 limes
- 2 avocados
- salt
- goat’s milk or Greek yogurt, plain, 2 Tbsp
- paleo mayonnaise (or regular if you prefer), 2 Tbsp
- chipotle powder, about 1 tsp
How to Make the Chicken Fajita Wraps
Slice the bell pepper and onion into 1/4 inch slices, and even a little thinner if you prefer. Remove the seeds from the jalapeño and slice thin. Heat a sauté pan or cast iron pan over medium-high heat. Add the tablespoon of avocado oil. Then add the peppers and onions. Sauté until they are brown on the edges and starting to soften in the middle. Sprinkle some of the Trader Joe’s chili lime seasoning and a squeeze of lime juice. If you do not have the chili lime seasoning, you could use chipotle powder plus a little salt, or a bit of taco or fajita seasoning. If they cook quickly, remove from the heat and set aside.
While the vegetables are cooking, remove the chicken from the bones and shred. Place into a medium size bowl.
Chop the cilantro. Cut the limes in half.
Mash both avocados into a bowl. Squeeze the juice of 1/2 or 1 whole lime into the avocado. Add some cilantro and season with salt as needed.
In another small bowl, mix together the yogurt and mayonnaise. Squeeze 1/2 lime into the mixture, and add 1 tsp of the chipotle powder. Whisk together. Add a little salt as needed. If you’d like more spice, you could add more chipotle powder or a pinch of cayenne.
Warm the chicken in the microwave if needed, then squeeze some lime juice on it, and add some cilantro and toss together.
To assemble the wraps, we slightly warmed the tortillas in the microwave, then spread some of the chipotle cream sauce on the wrap. Add chicken, peppers and onions, guacamole, and some extra cilantro.
Enjoy!
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