Healthy Open-Faced Chicken Fajita’s
3 large Chicken Breasts trimmed
3 tsp olive oil
2 tbsp water
1 tbsp chili powder
1 tbsp ground black pepper
2 tbsp spray butter
1 red bell pepper
1 green bell pepper
3/4 whole onion
1 1/2 tsp stevia
4 whole flatouts or Naans
1/2 cup Hellman's Low Fat Mayo
1-2 tbsp red chili paste
1/2 tsp stevia
I love love love Mexican food, but hate hate hate the fact that most recipes are loaded with fat and calories! The one entree that I always seem to order at restaurants is the fajitas. They are one of the healthiest options as far as Mexican food goes, and they are so stinking yummy! 2 things I do when I order fajitas out: ask for NO FLOURED TORTILLAS and ask for NO SIZZLE!!!!! Did you know that fajitas sizzle when first brought out because they pour a ton of oil over the entree just before serving?!?!? Disgusting, right?! SO REMEMBER…..NO SIZZLE!!!!!!!!
Here is what I do to make my yummy guilt-free fajitas:
Gather all ingredients.
Cut the chicken fat off of the chicken breasts.Place in ziploc baggie and pound until each breast is no thicker than 1/2 in.
Spray both sides of the chicken with spray butter. Sprinkle both sides of chicken with a little chili powder and ground black pepper. Spray again with spray butter. Coat a pan with oil and place the chicken into the pan. Cook on medium heat for about 7 minutes, then flip. Cook for another 7 minutes or so, then flip. Continue to cook until both sides are well done and browned.
Slice the chicken into thin pieces with a sharp knife.
While the chicken is cooking, cut the peppers appropriately, removing the seed and stem.Place them in a bowl and add water, chili powder, and black pepper. Mix well and then saute in an oiled pan until softened to your liking. Make sure to stir frequently. Add the onions to the peppers when both are almost done. Saute together for a few minutes.
Cut the onion up into thin pieces.
Coat a pan with oil and saute the onions on medium to high heat for a few minutes, stirring every minute. Sprinkle stevia in with the onions while they are browning. Cook until browned.
While everything is cooking, preheat oven to 350 degrees. Place flatouts or Naans on a cookie sheet and bake for 8 minutes (flatout)/ 12 minutes (Naan) on 350.
While everything is cooking, mix low fat mayo with chili paste and stevia (in a bowl). Add additional chili paste if you like it hot!
Take the flatout or Naan out of the oven, spread the mayo mixture onto the wrap, pour the veggies over the spread, and then add the chicken slices. If you would like, pour a little more mayo mixture over the top.