We usually do our fajitas (chicken or beef) on the grill, but it was kind of cold out this evening and I decided not to ask my husband to light a charcoal fire for this small meal and stand out in the cold cooking these. Just did them in my searing skillet inside. But they came out fantastic. I didn’t measure my spices, but estimated 1 tsp. of each one. This recipe is not suitable until you get past the first 2-wk. Phase 1 Induction of Atkins.
6 low-carb whole-wheat tortillas (I use Carb Sense from HEB)
2 large chicken breasts, deboned and skinned
3 T. total extra light olive oil or coconut oil
1 tsp. quality chipotle chile powder
1 tsp. smoked Spanish paprika
1 tsp. garlic powder
1 tsp. onion powder
3 oz. slivered onion
Optional: If you like it, some chopped cilantro (about 1/4 c)
DIRECTIONS: A couple hours before your meal, skin and debone the chicken breasts. Boil the bones and skin to chop up for your pet and freeze the broth for soup making and recipes downstream. Cut the chicken into long strips no more than 5/8″ wide. Set meat aside a few minutes.
In a gallon ziploc bag (or bowl) mix the oil and spices, stirring well. Add the chicken pieces and toss with a spoon (or manipulate the bag with your fingers to coat the meat well. Zip up the bar (or cover bowl with plastic wrap) and place in fridge to marinate a couple hours.
When ready to cook, warm your tortillas on defrost in the microwave for 3 minutes (or in regular oven in a covered baking dish). While those are warming, sliver the onion and have ready by stovetop. Heat a non-stick large pan or seasoned cast iron skillet over high heat. Lightly oil pan with remaining 1 T. olive oil and add the meat, sauteing until browned on first side of pieces. Turn or stir meat to brown other surfaces of meat. When nearly done, add the onion and saute with the chicken until the onions begin to turn brown and caramelize.
Remove to table for serving with the warmed tortillas and optional cilantro. To serve, dip some meat and onions onto a flour tortilla. Add cilantro if you like it. I served these with a tasty guacamole salad. Truth be told, I actually put the guacamole inside my fajita roll before rolling and ate it altogether! Yummy!
NUTRITIONAL INFO: Makes 6 fajita rolls, each will contain:
168.33 cals, 10.03g fat, 14.26g carbs, 10.48g fiber, 3.78g NET CARBS, 14.4g protein, 430 mg sodium