Directions
- 1Get your cubed boneless chicken thighs, add this fajita seasoning mix with a drizzle of olive oil and lime juice.
- 2Mix till the color changes.
- 3In a large sheet pan, add chopped onions and mixed bell peppers with more fajita seasoning and cooking spray.
- 4Mix till well combined, then oven roast for 20 minutes at 190C / 380F.
- 5Spread the chicken over the veggies, add cooking spray, then oven bake for 25-30 minutes until crispy, golden brown.
- 6Broil for 2-3 minutes if desired for crispier chicken.
- 7While tray is hot, add low-fat cheddar and mozzarella, fresh tomatoes and coriander.
- 8Mix well until fully combined, melted and cheesy.
- 9Add a light layer of cheese, then broil for 2-3 minutes until crispy.
- 10Finally, serve on top of low-carb tortilla wraps with the spicy sauce.
Ingredients
- 1600 g Boneless Chicken Thighs, cubed
- 3 Tsp Salt
- 4 Tsp Oregano
- 4 Tsp Garlic Powder
- 3 Tsp Cumin
- 3 Tsp Coriander Powder
- 4 Tsp Smoked Paprika
- 2 Tsp Chilli Powder
- 1.5 Whole Lime Juice
- 2.5 Tbsp Olive Oil
- 200 g Red Onion, chopped
- 200 g White Onion, chopped
- 150 g Red Bell Pepper, chopped
- 150 g Green Bell Pepper, chopped
- 150 g Yellow Bell Pepper, chopped
- Extra Fajita Seasoning
- Olive Oil Spray
- 100 g Low Fat Cheddar
- 100 g Shredded Mozzarella
- Fresh Tomatoes, chopped
- Fresh Coriander, finely chopped
- Low Carb Tortilla Wraps (Brand: Mission Carb Balance)
- 150 g Yogurt of choice
- 80 g Light Mayo
- 0.5 Tsp Smoked Paprika
- 50 g Sriracha
Equipment
large sheet panbaking paper
Tips
- Store the fajita chicken filling in containers and refrigerate for the week. Reheat as needed and serve fresh with wraps and spicy sauce.
- You can also assemble burrito style wraps, wrap tightly in foil, and store in the fridge or freezer for later.
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