Mexican Chicken Fajita

Name: Mexican Chicken Fajita
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Cuisine: Mexican
Ingredients: 8 pieces Flour Tortilla (8 Tortillas); 2 pieces Chicken Breast (2 Chicken breasts); 2 tsp Cumin Powder (2 teaspoon Cumin powder (Jeera)); 1 tbsp Paprika (1 tablespoon Paprika powder); 1 piece Lemon (1 Lemon Juiced); 2 tsp Garlic (2 teaspoon Garlic minced); 2 tsp Table Salt (2 teaspoon Salt); 1 tbsp Extra Virgin Olive Oil (1 tablespoon Extra Virgin Olive Oil + 1 tablespoon extra); 2 tsp Dried Oregano (2 teaspoon Dried oregano); 1 piece Yellow Onion (1 Onion sliced); ½ piece Bell Pepper (1/2 Red Yellow and Green Bell Peppers (Capsicum) sliced thin); 1 cup Sour Cream (1 cup Sour cream); ¾ cup Guacamole (3/4 cup Guacamole ¾ cup guacamole); ½ cup Mozzarella Cheese (1/2 cup Mozzarella cheese or cheddar cheese, grated); 1 pinch Iceberg Lettuce (Iceberg lettuce a few leaves)

Marinated chicken strips are cooked and served in warm tortillas with sautéed bell peppers, onions, sour cream, guacamole, and lettuce for a classic Mexican fajita.

65 minMexican

Servings4

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Gluten Free

Ingredients

For 4 servings

Flour Tortilla8 pieces · 8 Tortillas
Chicken Breast2 pieces · 2 Chicken breasts
Cumin Powder2 tsp · 2 teaspoon Cumin powder (Jeera)
Paprika1 tbsp · 1 tablespoon Paprika powder
Lemon1 piece · 1 Lemon Juiced
Garlic2 tsp · 2 teaspoon Garlic minced
Table Salt2 tsp · 2 teaspoon Salt
Extra Virgin Olive Oil1 tbsp · 1 tablespoon Extra Virgin Olive Oil + 1 tablespoon extra
Dried Oregano2 tsp · 2 teaspoon Dried oregano
Yellow Onion1 piece · 1 Onion sliced
Bell Pepper½ piece · 1/2 Red Yellow and Green Bell Peppers (Capsicum) sliced thin
Sour Cream1 cup · 1 cup Sour cream
Guacamole¾ cup · 3/4 cup Guacamole ¾ cup guacamole
Mozzarella Cheese½ cup · 1/2 cup Mozzarella cheese or cheddar cheese, grated
Iceberg Lettuce1 pinch · Iceberg lettuce a few leaves

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Steps

1Cut chicken breasts into thin strips. In a mixing bowl, marinate with cumin powder, paprika, lemon juice, salt, oregano, and 1 teaspoon olive oil. Let chicken rest in marinade for 30 minutes.
2Heat a shallow frying pan with a little olive oil. Add chicken pieces on medium heat and cook until pieces are cooked and juicy, keeping the pan covered and sautéing to avoid sticking or charring.
3Remove the cooked chicken pieces from the pan and keep aside.
4Into the same pan, add remaining olive oil. Once hot, add sliced onion and bell peppers and toss until veggies soften but retain their crunch.
5Add a pinch of salt to the veggies, toss well, and remove from pan.
6Slightly warm the tortillas on a flat skillet.
7To assemble, place 2-3 tablespoons of chicken in the center of each tortilla.
8Spoon over some sour cream and guacamole.
9Arrange a few lettuce leaves over it.
10Place a spoonful of sautéed onions and bell peppers over it.
11Fold from one edge upwards, secure with a finger, then fold in the edge into the center and roll the tortilla tightly without tearing, keeping the open edge down. Use aluminum foil to secure the wrap if needed.
12Serve the Mexican Chicken Fajita as an entree with complementary dishes for a complete meal.