Ingredients – serving 4
2 Fajitas per serving Cal: 520 Total carb choices: 4
Ingredients
- 1 tablespoon canola oil
- 2 small red bell peppers, stemmed, seeded, and sliced thin
- 1 onion, halved and sliced thin
- ½ cup orange juice
- ¾ cup minced fresh cilantro
- 1 tablespoon Worcestershire sauce
- 4 garlic cloves, minced
- 2 teaspoons minced canned chipotle Chile in adobo sauce
- Salt and pepper
- 1 ½ pounds boneless, skinless chicken breasts
- 1 teaspoon yellow mustard
- 1 tomato, cored seeded, and chopped
- 3 scallions, sliced thin
- 8 (6 inch) 100 percent whole-wheat flour tortillas
- Lime wedges
Instructions
- Heat oil in a 12-inch skillet over medium-high heat until just smoking. Add bell peppers and onion and cook until softened and well-browned, 5 to 7 minutes. Transfer to bowl and cover to keep warm.
- Combine orange juice, ½ cup cilantro, Worcestershire, garlic, chipotle, ¼ teaspoon salt, and 1/8 teaspoon pepper in now empty skillet and bring to simmer. Add chicken and bring to simmer. Reduce heat to medium-low, cover, and cook until chicken registers 160 degrees, 10-15 minutes, flipping chicken halfway through cooking.
- Transfer chicken to cutting board, let cook slightly, then shred into bite size pieces using 2 forks.
- Meanwhile, continue to simmer sauce over medium heat until slightly thickened and reduced to ¼ cup, about 5 minutes. Off heat, stir in mustard, tomato, scallions, remaining ¼ cup cilantro, and shredded chicken and let sit until heated through, about 2 minutes. Season with pepper to taste. Divide chicken filling and vegetable mixture evenly among tortillas and serve with lime wedges.
