Getting Started with Gluten-Free Chicken Fajitas
Alright, so tonight I decided to tackle chicken fajitas, but with a twist – needed them to be gluten-free. Finding good gluten-free tortillas can be a bit hit or miss, but I had some corn ones that usually work okay.
First thing, I grabbed the chicken breasts out of the fridge. I usually use about two decent-sized ones. Got my cutting board out and sliced them up into thin strips. Not too thick, not too thin, you know?
Prepping the Chicken
Then, I threw the chicken strips into a bowl. Time for the marinade, or really, just a good coating of spices. I don’t measure much, just kinda eyeball it.
- Dumped in some chili powder.
- Added a good shake of cumin.
- Paprika for color and a little flavour.
- Garlic powder, onion powder – the usual suspects.
- Salt and pepper, of course.
I gave it all a good mix with my hands, making sure every piece got coated. Sometimes I add a squeeze of lime juice here, forgot this time but it turned out fine. Let that sit while I prepped the veggies.
Chopping the Veggies
For veggies, I like a lot of color. I grabbed a couple of bell peppers – red and green today – and one large onion. Sliced them all up into strips, similar in size to the chicken. Easy peasy.
Cooking Time
Got my big skillet out. Put it on medium-high heat, added a splash of olive oil. Once it was shimmering, I threw the chicken in. Let it cook, stirring it around, until it was cooked through and got some nice brown bits on it. Took maybe 5-7 minutes. Scooped the chicken out onto a plate and set it aside.
Cooking the Veggies
Didn’t bother cleaning the pan – more flavour that way. Added another little bit of oil and tossed in the sliced peppers and onions. Stirred them around until they started to soften up but still had a little crunch. I don’t like mushy fajita veggies. Took about 5 minutes or so.
Once the veggies were done, I added the chicken back into the skillet. Stirred everything together just to heat the chicken back through and get all the flavours mixed up. Turned the heat down low just to keep it warm.
Putting It All Together
Now for the gluten-free tortillas. These corn ones can be tricky, sometimes they break if you just fold them cold. I usually warm them up. Today, I just quickly heated them one by one in a dry pan for like 15-20 seconds each side. Made them a bit more pliable.
Then it was just assembly time. Laid a warm tortilla flat, spooned in a good amount of the chicken and veggie mixture. I had some toppings ready – salsa, a bit of shredded lettuce, and some guacamole I whipped up quick. Rolled it up carefully.
And that was it! Made a few of them like that. Sat down and ate. Honestly, pretty simple to make gluten-free fajitas, the main thing is just swapping the tortillas. Turned out pretty good, definitely hit the spot.