Chicken Lettuce Fajitas

  • 1 Tbsp of extra virgin olive oil
  • 1 large chicken breast, cut in small slices
  • ½ big onion, cut in cubes
  • 2 stalks of celery (optional)
  • ½ green, yellow, and red pepper
  • Spices:
  • 3 Tbsp. cornstarch
  • 2 Tbsp. chili powder
  • 1 Tbsp. salt
  • 1 Tbsp. paprika
  • 1 Tbsp. sugar
  • 2-1/2 Tbsp. of homemade chicken broth or 1 Tbsp. of liquid one (reduced in salt), or 2-1/2 tsp. crushed chicken bouillon cube
  • 1-1/2 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 1/2 tsp. cayenne pepper
  • 1/4 tsp. crushed red pepper flakes
  • 1/2 tsp. cumin
  • Choose your favorite big leaf lettuce: Kale, lettuce or romaine leaves
  • Shredded cheddar cheese
  • Salsa
  • Fat free sour cream
  1. Cook the chicken in a pan with olive oil until it is no longer pink inside. Place aside and keep warm.
  2. Cook the onion and celery for 3-4 minutes, add the peppers and cook for an additional 3 minutes.
  3. Add the chicken and sprinkle half of the spices over the mixture. Mix until well combined and warmed.
  4. Wash the salad leaves and serve the mixture on them. Add 1 Tbsp. of cheese and salsa, followed by 1 tsp. of sour cream. Fold the salad leaf and enjoy!
  5. Place the leftover spices into small glass or plastic container, seal tightly and store in a cool, dry place. Makes the equivalent of 3 packets of commercial or purchased Fajita Seasoning Mix.
Cooktime: 30 minutes Serves: 4