Flavorful chicken is mixed with salsa, peppers, and onions for this popular recipe. Prepare a double or triple batch of these chicken fajitas on a Sunday night and you can have your lunches ready to go for the whole week ahead. The chicken freezes and reheats extremely well, making it a great packable lunch option.
Chicken Fajita Wraps
- 2 tbsp Extra virgin olive oil (divided)
- 1 White onion (medium, thinly sliced and divided)
- 1 Green bell pepper thinly sliced
- 1 tsp Cumin
- 1/2 tsp Chilli powder
- Salt and freshly ground pepper
- 2 Boneless and skinless chicken breasts
- 3/4 cup Tomato salsa
- 1 cup Chicken stock
- Juice of 1 lime
- Leafy lettuce (for serving)
Heat one tablespoon of olive oil in a medium saucepan or Dutch oven over medium heat.
Add half of the diced onion and sauté for 4-5 minutes.
Stir in the cumin and chili powder.
Season the chicken with salt and pepper.
Add the chicken, salsa, and chicken stock to the pan and bring to a boil.
Reduce the heat to simmer and cook, covered, for 15-20 minutes, or until the chicken is completely cooked through.
Meanwhile, melt the remaining olive oil in a separate pan over medium heat.
Add the other half of the onion and all of the bell pepper and sauté for 5-6 minutes, or until slightly softened. Set aside.
Remove the chicken from the pan and set aside to cool.
Bring the stock in the pan back to a boil and reduce for 5-8 minutes.
Once the chicken has cooled enough to handle, shred with two forks.
Place back into the pan and reduce the heat to low.
Stir in the lime juice and adjust the seasonings to taste.
Serve on leaves of lettuce, topped with sautéed onions and peppers.
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