Monday, May 29, 2017

Chicken Fajita Lettuce Tacos


I'm calling these lettuce "tacos" because of the whole fajita/taco seasoning theme. If it makes you feel better then you can call them lettuce wraps. Tacos sound way more fun though. Just sayin'.
Anyway, this is one of the most simple meals I have ever made for how tasty it is. There is 7 ingredients in total (more if you are making your own taco seasoning) and only takes about 30 minutes from prep to table. Can't complain about that. 
Something else to love about this recipe? The nutritional counts. According to MyFitnessPal one serving (recipe makes 1) is - 343 calories, 20 carbs, 12 fat, 39 protein, 6 fiber. (FYI - The nutritional counts include the sour cream.)


Chicken Fajita Lettuce Tacos

Ingredients
Taco Seasoning
1 Tbsp chili powder
1/2 Tbsp paprika
1/4 tsp garlic powder
1/4 tsp onion powder
1 tsp ground cumin
1/2 tsp black pepper
1/8 tsp cayenne pepper

Tacos
2 small bell peppers (any color), cut into slices
1/2 onion, cut into slices
1 boneless, skinless chicken breast, raw, cut into strips
1 tsp oil
2 tsp taco seasoning
4 leaves romaine lettuce

Garnish
1/2 Tbsp sour cream

Directions
In a small bowl, stir together the spices. (Note - if you are using bought taco seasoning then skip this step.) Set aside.


Preheat oven to 425. Line a small tray with parchment paper or a Silpat. Place sliced pepper, onion, and chicken on tray. 


Drizzle with the oil and then sprinkle with the taco seasoning. Toss all together to evenly coat. 
Cook at 425 until peppers are soft and chicken is cooked - about 20 - 25 minutes. 


Assemble tacos - stack 2 lettuce leaves together for a more stable taco "shell". Repeat with the other 2 leaves. Fill each with half of the chicken and pepper filling. 


If desired, drizzle with some sour cream.


Serve hot. 


Note - You can make this with raw chicken or you can make this with chicken that is already cooked. I had some frozen, cooked breasts to use up. I simply sliced them while frozen and tossed them in as per the recipe. Because they were frozen when I did this they were heated through and ready to eat by the time the peppers were done.  Also, if you want it more taco-y then just sprinkle more taco seasoning on there. I only ever use 1 to 2 tsps but you can go as nuts as you like!
Quick, easy, healthy, delicious. 

2 comments:

  1. Yum! I make these all the time. Love the carb count on this!

    ReplyDelete