Who says you can’t have chicken fajita for breakfast?!
Skip the cold cereal and buttered toast and treat yourself to something hot and hearty instead. Sure, you can have boring bacon and eggs, but, seriously, why not try something different and exciting?
Yeah, I get it. It sounds like a lot of work, huh? But, if you plan ahead, it’s nowhere near as bad as you think. And I promise you, these fajitas are totally worth it. You can prep everything the night before, or pre-build a bunch of them and stick them in the freezer. All you have to do is pop them in the oven and voilà! Fajita time!
Ingredients
- 1 pkg. Tortilla
- 2 Skinless, Boneless Chicken Breast cut into strips
- 1 Medium size Red Onion (Sliced)
- 2 Bell Peppers (Any Color; Sliced)
- 1 Jalapeno (Optional)
- 2 Cloves of Garlic (Minced)
- 2 tsp. (10g) Salt
- 1 tsp. (5g) Crack Black Pepper
- 1 tbsp. (30g) Chili Powder (see note below)
- 2-3 tbsp. Oil (enough to coat the pan)
- Few Sprigs of Cilantro (Chopped) (Optional)
Directions
- In a hot pan, add oil and garlic.
- Once the garlic starts to brown, add in the chicken.
- Cook the chicken thoroughly, make sure it is not pink.
- Toss in the peppers and onion and cook them for about 2 minutes until they are slightly soften.
- Final step, Add salt, chili powder and black peppers and stir. Taste the filling and add extra salt as needed.
- Turn off the heat and set the pan aside.
- On a clean working surface, place the tortilla wraps on the counter and add the filling and cilantro. DO NOT OVER STUFF IT. Otherwise it will be difficult to wrap tightly.
Tip: You can freeze cooked fajitas for up to a month, but before you package them for freezing, you should allow the filling to cool down before you assemble the wraps. This will minimize the amount of moisture trapped in the filling. If you miss this step, you will get soggy fajitas because the heat and steam from the filing will produce condensation and make the wraps soggy.
Notes: There are 2 types of chili powders (Please read the ingredient label):
- The first type is made strictly from Chili and nothing else.
- The other type is made from a blend of herbs, spices and chili. It may consists of chili, cumin, oregano, garlic powder, paprika and sometime salt. This is the one you want to use for this recipe.
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