Chicken Fajitas
August 21, 2016
Category
Recipes
Gluten Free Chicken Fajitas
Persons
4
Serving Size
2 tortillas per serving
Ingredients
- 3 tbsp Worcestershire sauce, organic
- 11/2 tbsp lemon juice, raw
- 1 tbsp distilled water
- 1 tsp olive oil
- 1 clove garlic, raw, minced
- 1 dash pepper, black, ground
- 1 large onion, raw
- 1 large green bell pepper
- 1 tsp olive oil
- 8 med tortilla, corn, gluten free
- 1 lb. chicken breast, boneless, skinless
Instructions
- Preheat oven to 350 ° F.
- Wrap tortillas in aluminum foil and set aside.
- Rinse chicken breasts and pat dry paper towels.
- Cut breasts lengthwise into 3/8-inch strips and set aside.
- In a large bowl, combine marinade ingredients.
- Add chicken to marinade and stir to coat evenly.
- Cover and marinate in refrigerator for 10 to 20 minutes, stirring at least once.
- Meanwhile, slice onion and bell pepper into 1/8-inch strips.
- Place vegetables in a small bowl.
- Stir 1 teaspoon oil into vegetable mixture and set aside.
- Heat tortillas in oven for 8 to 10 minutes.
- Sauté chicken over medium-high heat until no longer pink, about 4 minutes, stirring occasionally.
- Add onion and pepper slices tirring constantly for about 5 minutes, or until onion is slightly brown.
- To serve, place equal amounts of cooked chicken strips on each tortilla and top with onions and peppers.
- Roll tortilla around chicken strips and eat with fingers.
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