Chicken Fajitas

Meat Filling:

3 white or Vidalia onions, sliced in half then in thin strips

 

1 1/2 to 2 lb. boneless skinless chicken sliced in strips or use tenderloin

 

2 Tbls. olive oil

 

14 oz. diced tomatoes

 

1 tsp. crushed red pepper flakes - optional

 

3 Tbls. Mexican or chili seasoning mix (No MSG)

 

1 Tbl. Dried parsley

 

2 tsp. salt

 

1 tsp. garlic flakes - optional

1. Heat oil in a large wok or heavy bottomed pan, over medium to medium high heat.

2. Cook onions for about 15 minutes until soft and translucent.

If onions start to stick or begin to brown add water, 1 Tbl. at a time, just enough to keep it from sticking, not so much that it slows the cooking process.

 

3. Add chicken and cook until it turns white, about 5 minutes.

 

4. Coat meat and onions thoroughly with all seasonings.

 

5. Pour canned diced tomatoes over meat and onions, cook for another 15 minutes.  Liquid should simmer and almost come to a boil.

 

 

In the meantime:

 

 

1. Place 10 tortilla shells (Wheat-Free tortillas are available) on paper towel lined foil. Roll edges of foil up to make a closed packet.

 

2. Heat tortilla shells in a preheated 250-300 degree oven.

 

 

Prep all of the toppings:

2 large tomatoes or 4 romas - chopped small

 

2 cups lettuce - chopped in bite sized pieces

 

8 oz. white cheddar - shredded (OR Dairy-Free cheese)

 

Plain yogurt or sour cream - optional

 

 

Assemble the fajitas as follows:

Shell, meat, yogurt, lettuce, tomato, cheese.

 

Fold in bottom then roll sides in on each other to make a tight roll.