I love how easy fajitas are. I’m also a fan of spice (extra spicy please!), so fajitas are a great thing to either have a mild version or a spicy version! (On a different note, does anyone else pronounce Fajitas the non-proper way and say the J, just cuz it’s fun to say…?)
I also love that you can make these lower carb if you’re not feeling the carbs by wrapping them in lettuce instead of a tortilla. Or if you want to get some more calories and fuel, wrap ’em in those tortillas!
Im a huge fan of bell peppers, so that is my main filler, but in the past I’ve also used zucchini in the veggies. However you can add any kind of veggies – it would give it your own flare!
Makes 6-8 fajitas
4 chicken breasts, sliced in to thin strips
1 white onion, sliced.
3 bell peppers, sliced thinly
2 garlic cloves, minced
1/4 cup salsa (store bought, or homemade, I used hot compliments salsa)
tsp cayenne pepper (optional)
tsp lemon pepper
salt and pepper to taste
Guacamole (store bought or homemade, I make my own – 1 avacado, tbsp plain yogurt, juice half of lime, salt and pepper, & Cajun spice)
Butter lettuce or tortillas
In a medium pan, heat tbsp oil (olive oil works best in this recipe in my opinion). Add chicken and spices (not salsa), cook until cook through. Remove chicken from pan and place on a plate. Add veggies, and garlic to the pan, and cook until peppers get a little softer, return chicken and add salsa. Cool until everything is hot and mixed together.
Serve and ensemble fajitas at the table.