|That’s a Wrap Chicken Fajita|
Maybe not a true fajita (since I’m not overly fond of cumin), but good nonetheless. Feel free to add fajita seasoning if you wish.
This was a “fun with leftovers” deal. I had some red & green bell peppers left over from my torta experiment. I was also trying to work down my freezer this week, so for Tuesday’s dinner, it was breaded and baked boneless chicken thighs. So I combined the peppers and the chicken and put it in a flour tortilla (you can use naan too) and came up with tonight’s dinner.
That’s A Wrap Chicken “Fajita”
- 1 flour tortilla
- 1/4 cup julienne red bell pepper
- 1/4 cup julienne green bell pepper
- 2 tbs sliced onion (I sliced thick)
- 2 oz of any leftover chicken*
- 2 tbs olive oil
- pinch of dried basil
- salt & pepper to taste
Heat the olive oil in a large skillet. Add peppers & onions and cook only until onion is translucent and peppers are still brightly colored. Add leftover chicken and heat through.
Place mixture in a flour tortilla (or Naan), fold and serve. Serves 1
*My chicken was prepared using the Basic Coating Mix on this blog. You can use ANY leftover meat. It doesn’t have to be chicken. Get creative!!!