Chicken Fajitas Served with Cauliflower Tortillas
These Chicken Fajitas with cauliflower tortillas are tasty for the whole family.
Servings 4 people
Calories 251kcal
Ingredients
Cauliflower Tortillas
- 1 Head of Cauliflower
- 4 Eggs
- 2-3 cloves of garlic
- 1 tsp rosemary
- 1 tsp thyme
For The Fajitas
- 2 pre-cooked chicken breasts roughly 8-10 oz, sliced
- 1 tbsp olive oil
- fajita seasoning link in post, I used the whole batch
- 1 onion sliced
- 1 red pepper cut into thin strips
- 2 cloves garlic
- 3 handfuls spinach sorry I'm not a formal cook most of the time
- 1/4 cup water
Instructions
- For the cauliflower tortillas:
- Cut the cauliflower into florets and toss in a blender or processor (if you have a good blender, I use a Ninja and it's awesome).
- Once they become rice like, transfer to saucepan with 1/4 cup of water and cook, covered, on medium high for about eight minutes.
- Drain the cauliflower and use paper towel to take away an excess moisture. Transfer to a bowl and add the eggs and spices.
- Line a baking sheet with parchment paper, pour 5 tortillas and bake at 375 for 20-25 minutes.
- Cool on a wire rack so they don't get soggy. (Don't do what I did and stack them on a plate.)
- For the Fajitas:
- Heat olive oil over medium high heat and add the onion and pepper. Saute until soft. Add garlic, chicken, seasoning and spinach. Give it a good stir and let the spinach wilt. Add water and reduce.
- Serve with salsa, greek yogurt, black beans and your other favorite toppings.
Nutrition
Calories: 251kcal | Carbohydrates: 17g | Protein: 25g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 209mg | Sodium: 782mg | Potassium: 992mg | Fiber: 6g | Sugar: 6g | Vitamin A: 3990IU | Vitamin C: 122mg | Calcium: 97mg | Iron: 3mg