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Chicken Fajitas
Gluten free? No problema, with this favorite Mexican dish. Use chicken, beef or shrimp.
Ingredients
- 4 chicken breasts skinless boneless sliced diagnonally into strips
- 2 Tbsp. lemon juice
- 1 Tbsp. rice vinegar
- 1 Tbsp. g.f. soy sauce
- 1 Tbsp. sea salt
- 1/4 tsp. black pepper
- 1/4 tsp. cumin
- 1 Tbsp. coriander crushed
- 2 garlic cloves minced - (FODMAP)
- 2 tsp. extra light olive oil
- 1/4 green bell pepper sliced
- 1/4 yellow onion chopped - (FODMAP)
- 1 carrots chopped
- 1/2 tomatoes chopped
- 4 corn tortillas warmed
- 8 Tbsp. salsa - (FODMAP)
Instructions
- Place chicken in shallow pan. Combine lemon juice and next 8 ingredients, stirring well. Pour over chicken; cover and marinate in refrigerator for 30 min.- 1 hour.
- Coat wok or non-stick skillet with oil. Allow to heat at medium-high for 2 min. Add green pepper, onion and carrot; stir-fry for 2 min. Remove vegetables from wok and set aside. Add chicken to wok, stir-fry 3-5 min. Return all vegetables to wok and add tomato; stir-fry 1 min.
- Divide ingredients between four tortillas. Spread 2 Tbs. salsa over each one; roll up.
Nutrition
Serving: 1tortillaCalories: 398kcalCarbohydrates: 20gProtein: 56gFat: 9gSaturated Fat: 4gSodium: 816mgFiber: 2g
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