Baked Chicken Fajitas Lettuce Wraps
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1.5 pound chicken tenders1 medium onion2 medium green bell peppers2 medium red bell pepper1 tsp sunflower oil1 juice of a lime8 leaves of lettuceSEASONING MIX:3 Tbsp chili powder1 Tbsp Paprika (smoked is best here)1 tsp onion powder1 tsp Weber Roasted Garlic Seasoning or garlic powder1/4 tsp cumin1/2 tsp Chipotle flakes or cayenne pepper2 tsp sugar substitute (Splenda [measures like sugar] used for nutritional values)1 tsp saltOptional (not included in nutritional values):1/2 cup shredded cheese1/2 cup sour cream8 (6") corn tortillas gluten free
Preheat the oven to 450 degrees on convection roast (regular oven may take longer. Mix all of the seasoning ingredients in a small bowl & set aside.
Slice the chicken into thin strips & place in a ziploc baggie. Sprinkle in half the seasonings. Shake to coat & place in the fridge while preparing the rest of the dish. See tips for another option.
Slice the onion & bell peppers into 1/4 to 1/2 inch slices & place them in a large ziploc baggie. Drizzle with oil & add the other half of the seasoning mix & coat the veggies well. Spread the veggies on a large (nonstick foil lined) rimmed sheet pan. Place in a preheated oven for 10 minutes & remove to toss veggies. Continue cooking for 5 minutes.
Add the chicken & any seasonings to a 2nd foil lined/rimmed pan. Move the veggies to the bottom rack & place the chicken on the top rack of the oven for 8 to 12 minutes until chicken is cooked. Remove & drizzle lime juice over chicken & veggies.
Steam the tortillas while the chicken is cooking. Add desired amount of meat/veggies to the center of the lettuce wrap or tortilla, top with cheese, sour cream, or cilantro.
Serving Size: 4 - Makes 4 servings consisting of 6 oz meat & 1/2 cup of cooked veggies.
Slice the chicken into thin strips & place in a ziploc baggie. Sprinkle in half the seasonings. Shake to coat & place in the fridge while preparing the rest of the dish. See tips for another option.
Slice the onion & bell peppers into 1/4 to 1/2 inch slices & place them in a large ziploc baggie. Drizzle with oil & add the other half of the seasoning mix & coat the veggies well. Spread the veggies on a large (nonstick foil lined) rimmed sheet pan. Place in a preheated oven for 10 minutes & remove to toss veggies. Continue cooking for 5 minutes.
Add the chicken & any seasonings to a 2nd foil lined/rimmed pan. Move the veggies to the bottom rack & place the chicken on the top rack of the oven for 8 to 12 minutes until chicken is cooked. Remove & drizzle lime juice over chicken & veggies.
Steam the tortillas while the chicken is cooking. Add desired amount of meat/veggies to the center of the lettuce wrap or tortilla, top with cheese, sour cream, or cilantro.
Serving Size: 4 - Makes 4 servings consisting of 6 oz meat & 1/2 cup of cooked veggies.
Nutritional Info Amount Per Serving
- Calories: 265.4
- Total Fat: 4.0 g
- Cholesterol: 97.9 mg
- Sodium: 844.5 mg
- Total Carbs: 15.0 g
- Dietary Fiber: 5.6 g
- Protein: 41.5 g
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