Chicken Fajitas with Limey Cauliflower Tortillas

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Limey Cauliflower Tortilla Ingredients

1 head of cauliflower
2 eggs, beaten
Juice of 1 small lime
1/4 tsp. chili powder
Pinch of sea salt  

Limey Cauliflower Tortilla Directions

1) Preheat oven to 375 degrees F.
2) Cut the cauliflower into florets, and cut each floret into smaller pieces.
3) Add cauliflower pieces to food processor in batches and puree until cauliflower resembles a fine grain-like consistency.
4) Add cauliflower to a steamer or strainer and steam over a pot of boiling water until tender. 
5) Once tender, remove cauliflower from heat and allow it to cool for approximately 5-7 minutes, or until cool enough to handle. 
6) Then, transfer cauliflower to a dishtowel or cheesecloth, wrap it, and squeeze out all of the liquid.
7) Place cauliflower in a mixing bowl and mix it with eggs, lime juice, chili powder, and sea salt, until a dough forms. 
8) Using a 1/2 cup measuring cup, scoop out cauliflower dough onto a parchment-lined baking sheet and flatten out to about 1/8 inch in thickness.
9) Bake cauliflower tortillas for 10 minutes.
10) Flip tortillas and bake for another 8-10 minutes, or until tortillas are golden on top.
11) Remove tortillas from oven, serve and enjoy!  

Makes 4 tortillas.

Chicken Fajitas Ingredients

One pound of organic chicken breast (skinless, boneless), cut into 1/4-inch strips
2 14-oz. packages of mixed frozen onions, yellow, red and green bell pepper strips.
Juice of 1 small lime
1/4 tsp. cumin
1/4 tsp. chili powder
1/4 tsp. sea salt + extra to taste
3 tbsp. olive oil
1 cup romaine lettuce, shredded (optional)
Pico de gallo (optional)
Guacamole (optional)
Limey Cauliflower Tortillas  

Chicken Fajitas Directions

1) Place chicken strips in a BPA-free, gallon-sized re-sealable plastic bag together with lime juice, 1 tbsp. olive oil, cumin, chili powder and 1/4 tsp. sea salt.
2) Seal plastic bag and shake to coat chicken evenly. Place chicken in refrigerator and marinate for at least one-hour.
3) Separately, add 1 tbsp. olive oil to skillet and cook frozen peppers and onions with sea salt over medium heat, until cooked through. 
4) Remove vegetables from heat, adjust sea salt to taste, and transfer to a serving bowl.
5) Once chicken has marinated for at least one hour, add 1 tbsp. olive oil to a separate skillet, and add chicken, cooking over medium heat until cooked through. 
6) Remove chicken from heat, adjust sea salt to taste, and transfer to a serving bowl.
7) Set out chicken, peppers and onions, and Limey Cauliflower Tortillas. If desired, serve fajitas with romaine lettuce, pico de gallo, and guacamole.
8) Enjoy! 

Serves 4.

Limey Cauliflower Tortillas recipe adapted from PureWow’s Cauliflower Tortillas recipe. 

Jennifer MiremadiComment