Chicken Fajita Lettuce Wraps With Creamy Cilantro-Lime Sauce

I’m e’er stirred to work a recipe that cuts out on few calories.
And, while I absolutely Compassion a satisfactory tortilla and fajitas the complete old fashioned way, I fuck to say that I touch so, SO healthy almost chowing dr. on these Yellow Fajita Wraps with Creamy Cilantro-Lime Sauce.
We’re conversation around scrumptious kind, healthier-for-you ingredients, and humor after ache of pleasure wise that everything you’re dig into is benefiting the embody and the spirit.
INGREDIENTS
Homemade Fajita Seasoning:
- 3 tablespoons chili powder
- 1½ tablespoons smoked paprika
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons ground cumin
- ½ teaspoon cayenne pepper
- 1 teaspoon dried oregano
- 2 teaspoon sea salt
Cilantro-Lime Sauce:
- 1 cup plain, full-fat Greek yogurt
- 1 tablespoon homemade fajita seasoning
- 1 clove garlic, peeled and finely minced
- 2 tablespoons fresh cilantro, finely chopped
- 2 tablespoons fresh lime juice
- Salt and pepper, to taste
Fajitas:
- 2 tablespoons 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 tablespoon balsamic vinegar
- Salt and pepper, to taste
- 3 cups rotisserie chicken, shredded
- 2-3 tablespoons homemade fajita seasoning
- ¼ cup chicken stock, preferably organic
- ¼ cup fresh cilantro, roughly chopped
- 3 green onions, green parts only, sliced
- 2 tablespoons 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 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!