Chicken Fajitas
Yield:
8 servings
Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Ingredients
- 8 small boneless, skinless chicken breasts
- 1 Tbsp organic honey
- 1 Tbsp roasted sesame seed oil
- 1 Tbsp minced fresh ginger root
- 1 Tbsp minced fresh garlic
- 1 Tbsp molasses
- 2 Tbsp fresh lime juice
- 4 Tbsp apple cider vinegar
- 1 Tbsp Chinese Five Spice
- 1 tsp hot chili paste
- 1 pound zucchini, cut along the length and then cut into matchsticks
- 2 yellow onions, sliced
- 1 red pepper, seeded and deveined, cut into strips
- 1 green pepper, seeded and deveined, cut into strips
- 8, 10” whole-wheat or Ezekiel tortilla wraps
- 1/3 cup hoisin sauce
- 2 cups shredded lettuce
- 1/4 cup chopped fresh cilantro
Instructions
- Preheat oven to 200 Fahrenheit to warm tortillas.
- In small bowl, combine honey, sesame seed oil, ginger, garlic, molasses, lime juice, apple cider vinegar, Chinese Five Spice and chili paste. Mix well.
- Use half of the sauce to marinade the chicken. Place in fridge for 15 minutes.
- Brush remaining marinade on zucchini, pepper and onion slices .
- Grill vegetables for several minutes on both sides.
- Transfer to platter and set aside.
- Remove chicken from fridge and grill on both sides until done.
- Combine vegetables and meat in shallow bowl. Toss to combine.
- Warm tortilla wraps by encasing in foil. Place in hot oven for five minutes.
- Assemble fajitas by spreading hoisin sauce down the middle of each tortilla wrap.
- Divide chicken and vegetables evenly amongst the tortilla wraps. Top with lettuce and cilantro.
- Fold tortilla wraps and serve immediately
0 Comments