|
|
| Grilled Chicken Fajitas |
| Yields: 4 servings |
 |
| INGREDIENTS: CHICKEN FILETS/VEGETABLES |
4 8-ounce boneless, skinless chicken fillets
green peppers, whole
red peppers, whole
white onions, whole
10 inch white or wheat flour tortillas |
|
|
|
|
| INGREDIENTS: SIDES |
2 ripe avocados, whole
1 red tomato
2 C sour cream |
| METHOD: CHICKEN FILETS/VEGETABLES |
• Cut the green/red peppers and onions into 1/4-inch strips.
• Place in mixing bowl and splash with your favorite vegetable
marinade. Set aside. Grill 4 chicken filets over an open flame at a
medium high heat for about 7 minute per side.
• Sauté vegetables over medium-high heat for approximately 4 minutes
or until tender |
| METHOD: SIDES |
• Peel whole avocados and remove pit. Chop into small pieces and
mash into a lumpy mixture.
• Chop tomatoes and add to avocado mixture; blend until tomatoes
are covered. |
| INGREDIENTS: PICO DE GALLO |
1 small white onion, whole
2 red ripe tomatoes, whole
3 green jalapeños, whole
2 oz cilantro, fresh
1 lemon, whole
salt |
| METHOD: METHOD: PICO DE GALLO |
|
• Chop onion, tomatoes and jalapeños into 1/4-inch pieces and place
all 3 in bowl. Mix until well blended. Chop fresh cilantro; add to
mixture and pour juice of lemon over entire bowl. Salt to taste and
mix well. |
| TO FINISH |
| • Grill flour tortillas and cut chicken filets diagonally into 1/2 strips.
Place on grilled tortilla. Add your sides of choice and Pico de Gallo.
Roll and eat. |
|
|
|
|
|
|
|
|
|
