A Chicken Fajita That’s Healthy AND Portable

Most normal fajitas or any similar Mexican-like foods will set your number of daily calories over the edge with gobs of refried beans, sour cream, or crazy cheese sauces. Not this fajita—it has all the taste but serious health benefits as well. If you are craving something Mexican that isn’t quite authentic but that tastes fresh and delicious, this is what you want!
It can easily be a 15-minute dinner if you’re rushing, and it’s pretty versatile (any kind of bell pepper will work, the corn is optional, etc.). Here are the ingredients for one fajita:
• canola oil, olive oil, or vegetable oil (or any other oil, really)
• 1 thin-sliced chicken breast, cut into strips
• ¼ tsp taco seasoning
• ½ red bell pepper, sliced into very thin strips
• ½ medium onion, sliced into thin rings
• 2 tablespoons corn, fresh or frozen (optional)
• ½ to ¾ cup fresh spinach, rinsed and stemmed
• 2 tablespoons reduced-fat cheddar cheese
• 1 whole-wheat tortilla wrap
To begin, put the oil in a shallow pan. Let it heat up, and add the thin rings of onion and strips of bell pepper. Sauté them over low-medium or medium heat for 8-10 minutes, until they are browned, much reduced, and beginning to caramelize.
At that time, add the chicken strips and the taco seasoning. Continue to sauté until the strips are cooked through but not browned. Stir often because taco seasoning can sometimes stick to the bottom of the pan.
Next, add the corn. If you’re using frozen corn, the little bit of ice on the kernels should wet the pan enough so that you’ll be able to scrape up any spare taco seasoning on the bottom. Turn the heat to low.
Prepare your tortilla while you’re waiting for the fajita filling to finish cooking. Grate the cheese if necessary, and set it aside. Put the tortilla on a plate and line it with the fresh spinach (pat the spinach with towels if you need to so that it’s not soaking wet after rinsing). Turn off the heat on the stove, and scoop the filling over the spinach.
Finally, sprinkle the cheese over the filling. If you want the cheese to melt, just pop the fajita in the microwave for 15 seconds or so.
If you layer a ton of filling on the fajita, it’s great to eat with a fork and knife. Otherwise, you can wrap it up for a portable dinner that’s waaaaaay healthier than stopping for take-out Mexican!

Cooking Diva: Indian Extravaganza
Cooking Diva: Indian Extravaganza
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