Sometimes I just really want to sink my teeth into a big burrito. This makes it so I can every day… no big deal!
Ingredients
For one Lavash Fajita Burrito
Ingredients
For one Lavash Fajita Burrito
- 1 Joseph’s Lavash Wrap
- 100 grams grilled fajita chicken (*recipe below but basic grilled chicken will work too!)
- 60 grams grilled peppers and onion* (Recipe below)
- 50 grams avocado
- 20 grams lightened up cilantro lime ranch
- 20 grams skinny chipotle cream
- 7 g cotija cheese
- 80 grams pico de gallo (I just make a quick homemade, Our Best Bites has a great one to reference)*
- Handful of cilantro if you love it like me!
For the Chicken: (0c/3.5f/29.9p for 100 grams)
Mix everything together for marinade and combine with thawed and trimmed chicken in a bowl or large ziplock. Spray grill, (my preferred method) grill pan, or heavy bottom skillet with cooking spray and cook over medium/high heat for 3-4 minutes per side. Let rest before slicing.
OR- slice thin before marinating. Then cook over high heat in a heavy bottom skillet in batches. Don’t toss around. Lay one layer in sprayed pan till that side browns, then flip. Just 1-2 minutes per side. This is my favorite way for fajita chicken.
Saute in a pan over high heat (medium high is what I should say but… I do pretty high!) for about 5-10 minutes with cooking spray until tender/crisp or desired consistency.
Mix everything together for marinade and combine with thawed and trimmed chicken in a bowl or large ziplock. Spray grill, (my preferred method) grill pan, or heavy bottom skillet with cooking spray and cook over medium/high heat for 3-4 minutes per side. Let rest before slicing.
OR- slice thin before marinating. Then cook over high heat in a heavy bottom skillet in batches. Don’t toss around. Lay one layer in sprayed pan till that side browns, then flip. Just 1-2 minutes per side. This is my favorite way for fajita chicken.
- 2 lbs chicken tenderloins
- 3–4 tbs fresh squeezed lime
- 1 tbs olive oil
- 6 cloves garlic
- 1 tbs chili powder
- 1 tbs garlic powder
- 2 tsp onion powder
- 2 tsp cumin
- 1.5 tsp kosher salt
- 1 tsp black pepper
Saute in a pan over high heat (medium high is what I should say but… I do pretty high!) for about 5-10 minutes with cooking spray until tender/crisp or desired consistency.
- 2 bell peppers, sliced thin
- 1 onion (I usually use white or yellow but red works too), sliced thin
- olive oil spray, a good sprinkle of kosher salt, and pepper
Instructions
- Lay out lavash and build a line of your ingredients down the middle leaving room on the ends to fold like a burrito.
- Heat a nonstick skillet to medium/hight heat. Spray with cooking spray.
- After adding everything to the lavash, gently fold ends in and roll burrito, careful not to rip it. If it rips a little, don’t fret. We’ll heal it when we cook it!
- Immediately place it seam-side down on the hot pan to crisp up and seal the bottom. If the top ripped at all, it will mend when you flip and cook that side. Just be gentle!
- Drizzle with extra dressing if you’re into that. Clearly I am.
more instructions please visit: https://lillieeatsandtells.com/lower-carb-lavash-fajita-burrito/
