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Low Carb Chicken Fajita Wraps
While you’re at the store doing your grocery shop grab a pre-cooked rotisserie chicken from the deli to make these delicious low carb chicken fajita wraps!
For the best results take some time to prepare the cilantro-lime sauce the night before so that the flavours have a chance to thoroughly blend together.
You can double or even triple the fajita seasoning mix and store in an airtight container to use on another day.
Planning ahead will save you even more time on those busy nights you want to get dinner on the table as quickly as possible.
Chicken Fajita Wraps with Creamy Cilantro-Lime Sauce
These Chicken Fajita Wraps with Creamy Cilantro-Lime Sauce are a creative way to use pre-cooked rotisserie chicken. This is the perfect meal for grocery store day!
Ingredients
- Homemade Fajita Seasoning:
- 3 T. chili powder
- 1½ T. smoked paprika
- 2 t. onion powder
- 2 t. garlic powder
- 2 t. ground cumin
- ½ t. cayenne pepper
- 1 t. dried oregano
- 2 t. sea salt
- Cilantro-Lime Sauce:
- 1 c. plain, full-fat Greek yogurt
- 1 T. homemade fajita seasoning
- 1 clove garlic, peeled and finely minced
- 2 T. fresh cilantro, finely chopped
- 2 T. fresh lime juice
- Salt and pepper, to taste
- Fajitas:
- 2 T. extra virgin olive oil
- 1 red bell pepper, sliced thin
- 1 green bell pepper, sliced thin
- 1 yellow bell pepper, sliced thin
- 1 orange pepper, sliced thin
- ½ small red onion, sliced thin
- 1 T. balsamic vinegar
- Salt and pepper, to taste
- 3 c. rotisserie chicken, shredded
- 2-3 T. homemade fajita seasoning
- ¼ c. chicken stock, preferably organic
- ¼ c. fresh cilantro, roughly chopped
- 3 green onions, green parts only, sliced
- 2 T. fresh lime juice
- 1 head Romaine lettuce, washed and separated into individual leaves
Instructions
- Prepare the fajita seasoning by combining all ingredients in a small bowl and stirring until thoroughly blended.
- Store any excess in an airtight container for later use.
- Prepare the cilantro-lime sauce by thoroughly combining all ingredients in a medium glass or other non-reactive bowl.
- Cover and place in the refrigerator until ready to use.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the bell peppers, onion, and balsamic vinegar to the skillet and season with salt and pepper, to taste.
- Cook for 10-12 minutes or until the onions and peppers are crisp tender.
- Add the shredded rotisserie chicken, fajita seasoning, and chicken stock to the skillet and stir to combine.
- Cook until heated through and excess liquid is gone, approximately 3-4 minutes.
- Season with additional salt or fajita seasoning, if desired.
- Remove the skillet from heat and stir in the cilantro, green onions, and fresh lime juice.
- To serve, spoon mixture onto individual Romaine lettuce leaves and top with a drizzle of cilantro-lime sauce. Enjoy!
Notes
For best results, prepare the cilantro-lime sauce the night before so the flavors have a chance to thoroughly blend.
You can also prepare the fajita seasoning in larger batches and store in an airtight container for later use.
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