Fajita Lettuce Wraps
Prep 40m | Total 0m | Serves 0
This is a dish is so easy to make, and prep can be done earlier in the day. Mexican flavours are usually a hit with most of the family and leftovers can easily be turned into lunches.
INGREDIENTS
4 skinless, boneless chicken breasts
1 large onion, sliced
2 large red capsicum sliced
1 garlic cloves, minced
1 tsp dried oregano
½ tsp sweet smoked paprika
½ tsp cayenne pepper (optional - this will make it spicy!)
pinch of cumin
4 tbsp olive oil
2 tbsp lime juice
salt, black pepper to taste
large lettuce leaves
METHOD
PREP
Slice chicken breasts into thin strips. In a small bowl combine 2 tablespoons of olive oil, lemon juice, oregano, cayenne pepper, smoked paprika, garlic, ½ teaspoon salt and ¼ teaspoon of black pepper. Add chicken strips and toss to coat. Marinate for 30 minutes.
If you’re making rice with this dish, use this time to get it started an prep any salad you choose to make.
COOK
Preheat 1 tablespoon olive oil in a large frypan over medium high heat. Add onion and red capsicum and cook for 5 to 7 minutes or until crisp-tender. Remove from the fry pan and set aside.
In the same fry pan, preheat remaining olive oil. Add chicken and cook for 5-6 minutes, stirring occasionally, or until no longer pink. Return pepper mixture to skillet, toss to combine and cook for one minute more. Adjust the taste with more salt and black pepper if necessary.
Spoon chicken mixture onto lettuce leaves and serve.
RECIPE NOTES
Serve with steamed rice and salad of your choice.
