Mexican Chicken Fajitas.

Easy Mexican Chicken Fajitas Recipe / The Best Chicken Fajitas Recipe / Spicy Chicken Fajitas / How to Make Mexican Chicken Fajitas / Homemade Chicken Fajitas. Fajita is a traditional Mexican Dish which is a very common in Mexican restaurants. The term refers to any grilled meat served wrapped in a tortilla. Fajitas are available in different types / many kinds including chicken, beef or shrimp fillings or only with vegetable fillings.. When I made this it was totally a different experience and I was so happy for the original and colourful look of Chicken Fajitas that I made. Doesn’t it it look like Chicken Shavarma? We both enjoyed it like anything and it was of course better than Chicken Shavarma.. So you can also definitely make this restaurant quality Fajitas!! I didn’t fry veggies instead, microwave it since we love its crunchy bites and also found that it’s ideal for not losing its vitamins!! Chicken Fajitas are the excellent source of copper, iron and potassium, Vitamin A, B, C and E. Fajitas are quick and easy to make. If you have some strips of chicken, few vegetables, and tortillas, you can make it very fast. These fajitas in a richly flavoured marinade include grated cheese, chicken, peppers, Onions, tomatoes, lettuce etc. Whatever the filling you like to use it would turn out perfect!! Popular accompaniments with these Fajitas are salsa, sour cream and guacamole. Guacamole is a Mexican dip which is a mixture of Avocados, Tomatoes, Lime juice and Coriander. I have to learn that recipe yet. Serves – 4 Calories - 218 / 1 wrap. Author - Seena Here is how to make a typical Chicken Fajita. Ingredients for Mexican Chicken Fajitas: Tortillas – 4 Cheddar cheese (grated) – ½ cup (optional) Sour cream – 3 tbsp (optional) Tomato ketchup – to taste Cooking spray. For the Chicken Marinade: Chicken Breasts (skinless white - cut in to ½ inch thick strips) – 2 Lemon Juice – 1 tbsp. Olive oil – 2 tbsp. Garlic (peeled and minced) – 2 cloves Cumin powder – ½ tsp. Chilly powder – 1 tsp. For the Filling: French fries – 20 Cabbage shredded – 1 cup Green Bell Pepper or Capsicum (deseed, de-ribbed and sliced lengthwise in to strips) – 2 Tomato chopped – ½ cup Carrot chopped – ½ cup Onion (peeled and sliced thinly) – 1 medium sized Salt – to taste. Marinade for the veggies: Extra Virgin Olive Oil – 1 tbsp. Lemon Juice – 1 tbsp. Ground Cumin – 1 tsp. Black Pepper – 1 tsp. Salt – 1 tsp. Garlic clove (minced) – 1 big For the yogurt sauce: Hung curd – 1 ½ cups Mayonnaise – 2 tbsp. Garlic paste – 1 ½ tsp. Dry Oregano – 1 tsp. Black Pepper (freshly ground) – ½ tsp. Salt – to taste. For the Tortillas: All Purpose flour – 1 cup Wheat flour (atta) -1 cup Olive Oil – 2 tbsp. Salt – to taste Water – for kneading. How to Make Mexican Chicken Fajitas: The first step is of making crispy chicken breast. For that, marinate chicken breast with the ingredients given for one hour at room temperature or longer in the refrigerator mixing it occasionally. Take French fries in a pan and add some salt. Mix it well and microwave it for ten minutes and keep it aside. Marinate all veggies with the ingredients given in the room temperature for one hour. Combine all ingredients well for tortillas and knead it well until it is soft. Make small balls; roll the balls in to thin rounds with a rolling pin. Heat a skillet and cook tortillas both the sides till browned and keep it in a casserole to stay warm. Microwave the marinated veggies for three minutes and keep it aside. Heat a grill pan over medium-high heat. Coat the pan with cooking spray and spread chicken breast evenly. Cook for two minutes on each side or until brown all over. Remove chicken from pan and keep it warm in a casserole. . Take a small bowl and make the yogurt sauce by mixing all the ingredients given for sauce and keep it aside. To assemble the fajitas, place a tortilla on a plate and spread a spoon full of yogurt sauce and tomato ketch up on it. Top it up with the fillings including chicken breasts and veggies. Add the final touch to fajitas by spreading 15 grams of cheddar cheese, sour cream and few drops of lemon juice. Fold it tightly pressing the edges together to enclose the filling. Put the wraps on a plate covered with aluminium foil or parchment paper and place in a low heated oven for five minutes before serving. Serve it warm and let everyone tuck in themselves. My Recipe Notes on Homemade Fajitas: 1.If you can't make homemade tortillas, use the readymade tortillas available in stores. 2. You can use wheat flour Chappathi too as tortillas. 3. Serve one tortilla per person. That would be sufficient.. 4. Hint for warming store bought tortillas: If you are using store bought tortillas microwave it for 20 seconds each one at a time over a paper towel to avoid them from getting damp. They never get dried out. Or else, you can heat tortillas directly on the hot burner on medium high heat by flipping them every couple seconds. This will keep them soft and pliable for folding. 5. Try sprinkling few drops of water on the tortillas before putting them in the microwave helps keep them soft and flexible enough to be stuffed all those delicious fillings. (I do it for chappathis sometimes). 6. Be careful not to overcook chicken, as the result could be rather dry chicken. 7. I have used green bell pepper. You can brighten up this dish with a mixture of green, red, yellow and orange bell peppers. 7.When chopping bell peppers, it’s best to coat your hands in some cooking oil to prevent the spice from clinging to your skin and nails and burning. 8. You can marinate whole chicken breasts and then grill it on the stove top or outside over a charcoal for ten minutes on each side and then cut it into strips. 9.The longer you leave chicken in the marinade, the more juices will soak in to the chicken pieces which makes it tastier. The marinade I used was superb.. 10.Pile on whatever vegetables you want for the fillings.. 11. Leftovers can be kept refrigerated for up to a week. 12.You can see that in my Ingredients session, few ingredients are repeated many times due to the reason that I made several headings in this recipe to make the procedure more clear. 13. For making Hung curd, use good quality, low fat natural yogurt. Happy Cooking Guys!! cheers.. Seena. N.B: To get all the latest updates, connect with us on Facebook, Twitter, Pinterest and Instagram. It will keep us motivated. You have an option to add your Comment on our website. Just go to the recipe page and scroll down. You can see the space provided there to comment. 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