Chicken Fajitas
Fajitas are a Mexican favorite of mine. Now that they make "low-carb" tortillas, I can enjoy them again.
1 lb. boneless, skinless chicken breasts
1 green bell pepper, sliced into strips
1 red bell pepper, sliced into strips
1 onion, sliced into strips
Canola Oil
1-2 fresh limes
Shredded Cheese (Mexican mix or Mild Cheddar)
1 package LOW-CARB Tortillas

Pica De Gallo
Sour Cream
1/4 Cup Beer
1/3 Cup Lime juice
1 Tbsp Olive or canola oil
2 Large garlic cloves, crushed
1 Tbsp Brown sugar
1 Tbsp Worcestershire sauce
1 Tbsp Minced fresh cilantro
1/2 tsp Ground cumin
Salt to taste
Marinade the Meat
  1. Slice the chicken into strips about 1" - 2" long by about a 1/4" wide
  2. Mix the marinade ingredients in a large bowl.
  3. Combine the meat and marinade in a non-reactive bowl or gallon-size freezer bag
  4. Let the meat marinade in the fridge for 2-4 hours
  1. Put each of your garnishes (Shredded cheese, Pica De Gallo, etc.) in seperate bowls for later use
  2. Slice the bell peppers and onion into small strips
  3. Drizzle 1 or 2 Tbsp of canola oil on the vegetable mix and set aside in a bowl
  4. Slice the fresh limes into quarters and set aside seperate
  5. On a large plate, stack the tortillas with a paper towel between each
  6. Heat a cast iron pan under the broiler (high oven shelf) at about 400° for about 5 mins.
  7. Add the vegatble mix to the cast iron pan, and broil for about 2-3mins, stirring once or twice
  8. Remove the meat from the marinade
  9. Add the meat & sliced limes to the iron pan with vegetable mix and return to broiler for 2-4 mins. (until done to taste)
  10. Microwave the tortillas for 30-45 seconds
  11. Assemble the Fajitas:(One at a time, as you eat them)
    Putting some meat, vegatables (not limes), cheese, and garnish in the CENTER of a tortilla,
    Fold the left-side over the center, Fold the bottom UP, Fold the right-side over the center.
  12. EAT! ENJOY!
Low-Carb Hint: You can reduce the carbs further by using scallions instead of white onions, or, just leave out the onions all together.
Recipe courtesy of:
Scott McNair