Chicken Fajitas with a difference!

I often make Chicken Fajitas using up left-over meat from a roast chicken so when I saw this recipe recently, I really wanted to try it out.  It seemed so easy to leave it bubbling away for seven hours in a slow cooker with very little to do in the evening to prepare it for eating; very convenient when you have a really busy day.

My butcher sells packs of about 5 chicken breasts which are in strips so I used these and they were perfect for the job, leaving me with some mix left over for lunch the following day.    I also had some Romaine lettuce hearts in the fridge which I knew would work well as ‘wraps’ although we did try the mix in a gluten-free wrap and it was just as tasty but on a warm summer’s evening, the lettuce wrap won!

I always have a jar of my homemade fajita seasoning in the kitchen (recipe below) but a shop-bought one would work just as well.

Fajita Seasoning:

2 tablespoons cornflour
1 ½ tablespoons chilli powder
2 teaspoons salt
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground cumin

Mix all the ingredients together and store in an airtight jar or container.


Ingredients for Chicken Fajitas

INGREDIENTS for Fajitas:

1 red pepper
1 green pepper
1 yellow pepper
2 onions
4 to 5 skinless chicken breasts
Fajita seasoning
4 garlic cloves, chopped
Juice of 1 lime
Can of chopped tomatoes, drained


Slice the peppers, removing the stalk and seeds.2016-07-13_082437266_DA366_iOS

Peel and slice the onion.

Place half of the peppers and onions in the bottom of a slow cooker.

Put the chicken fillets on top of the vegetables and sprinkle with fajita seasoning. Depending on how ‘hot’ you like your chicken, use as little or as much as you like.
Turn the chicken fillets over and sprinkle the other side.

Add the garlic cloves, half of the lime juice and the chopped tomatoes and then top with the remaining pepper and onion slices.

Squeeze over the remaining lime juice.

Cook for 3 hours on HIGH or for 7 hours on LOW.

Remove the chicken fillets, shred with a fork and return to the slow cooker for a further ten minutes to allow the flavours to blend.

Serve in tacos, wraps or on lettuce leaves accompanied by sour cream or yoghurt, grated cheese and avocado slices.


Delicious Fajita served on Romaine Lettuce leaf

We loved this mix using the lettuce leaf as a wrap as it was so light and crunchy and perfectly complimented the chicken mix, avocado, cheese and yoghurt.  I had bowls of everything on the table and we just kept helping ourselves.

NB:  All photographs used in this blog have been taken by me, and are of food I have prepared myself.





About TheRobbInn

Robbinn's Recipes is my online recipe collection of gluten-free, healthy meals.
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1 Response to Chicken Fajitas with a difference!

  1. Pingback: Spicy Chicken with Roasted Sweet Potato and Tenderstem Broccoli with a Minty Yoghurt Dressing | Robbinn's Recipes

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