Roaster Chicken Fajitas
(This can be made with chicken, turkey, beef or shrimp)
Nothing better then a great way to use up some leftover roaster chicken. Cut up some yummy vegetables and blend them all togehter in a mexican style sauce.Wrap it all togehter in a fajitas style shell and top it with some goodies.
- 1 onion, thinly sliced
- 3 bell peppers (mixed color), seeded and cut into strips
- 3 squash or zucchini, cut into strips
- 8 ounces sliced mushrooms
- 1lb your choice of protein (We use Roaster Chicken)
- 2 packets Fajitas seasoning
- ½ cup water
- 1 lime, juiced
- ¼ cup fresh chopped cilantro
- Sour Cream or low fat plain yogurt
- Guacamole
- Medium Tortillas
- In a large skillet or wok, cook your 1 lb of selected protein. Remove and keep warm.
- In the same pan add 1 tablespoon olive oil. Sauté all veggies until hot and softened, about 8 minutes.
- Add the 2 packets of Fajita seasoning and ½ cup water. Let mixture come to a slow simmer. Cover vegetables and cook, stirring, for 6 minutes.
- Add your protein back to the vegetable mixture and heat through.
- Remove from heat and mix the chopped cilantro into the mixture.
Here are some pictures from us making this recipe
Our version of fajitas have more then the traditional style you may have eaten at a local resturaunt.
We use fresh mushrooms and zucchinni also to add even more veggies and additional flavor.
IIf you are not using pre-cooked roaster chicken, then now is when you want to cook your protein. Use 1 tablesppon of olive oil and cook your protein until just done. Remove and keep warm.
Now, add 1 tablespon olive oil, add all of the veggies, in our case because we had more veggies thaen what would fit in our 1 large skillet, we had to first cook about half of the veggies for about 2 minutes to start to break them down and shrink them to open up more space in the pan.
Then we were able to add rest of the veggies. We continued to cook all of the veggies for about 8 minutes total. Add 2 packages of fajita pacet mixture and 1/2 cup of water. Blend togehter. Cover skillet and cook for 6 minutes. stirring often.
Add your protein back to the veggie mixture, add fresh cilantro, and cook for 1 to 2 minutes to heat through.
Serve with low fat sour cream or low fat plain yogurt, alvocados, and more fresh cilantro.
Cooked By: Tom Corliss
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About Tom Corliss
Tom Corliss is a web publisher, internet marketer, and website developer, with 3 current websites, Home Information Guru.com, Home Selling Resources.com, and Simple-Food-Solutions.com. He also runs a home improvement company Corliss Property Enhancements. He has recently completed a new e-Book for anyone wanting to sell their home fast: Home Sellers Handbook
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