Best Chicken Fajitas – Low-Carb wraps: A quick and deliciously simple recipe and the perfect meal for the whole family. Chicken Fajitas Low-carb tortilla wrap made with almond flour; Chicken Fajitas made with boneless chicken thighs, sweet onions, bell peppers and Kirkland barbecue mesquite seasoning, and Kirkland Mexican cheese blend. So, delicious.
This is an amazingly meal, combination of flavors, is deliciously savory, with a little bite and tastes delicious. This is the best dinner idea that can be whipped up in minutes! Or wrap them in a lettuce leaf another low-carb option. These are the Best Chicken Fajitas and they are so versatile.
Fajitas in Tex-Mex and Mexican cuisine is any grilled meat that is usually served as a taco on a flour or corn tortilla.The term originally referred to skirt steak, the cut of beef first used in the dish Popular meats today also include chicken and other cuts of beef, as well as vegetables instead of meat. In restaurants, the meat is usually cooked with onions and bell peppers. Popular condiments include shredded lettuce, sour cream, guacamole, salsa, pico de gallo, shredded cheese, refried beans, and diced tomatoes. Arrachera is a northern Mexican variant of the dish.
I’ve been looking for a tortilla recipe for a long time. I have tried other wraps and just haven’t found what I’ve wanted. The wrap was either too eggy or the texture wasn’t quite right. Lettuce works great, but sometimes the green stuff doesn’t satisfy the carb craving you’re are so use to.
These tortillas do satisfy that carb craving. With this recipe, I feel like my low-carb world has expanded so much! I keep thinking about all the things I can do with them–quesadillas, wraps, burritos–and so much more.
The Perfect Blend Flour
This recipe uses The Perfect Blend Flour which has arrowroot flour as one of the ingredients, which softens the mix. Because of food allergies, I use Arrowroot instead of cornstarch. Arrowroot is completely tasteless, gluten-free, easy to digest, and works very well in baked goods, as in these Filipino Mamon cakes. And, Arrowroot powder is used as a thickener, like say in sauces, arrowroot becomes clear when cooked. Arrowroot is made from a tropical root plant whenever a recipe calls for starch.
History
Fajita is a Tex-Mex, Texan-Mexican American or Tejano, diminutive term for little strips of meat cut from the beef skirt, the most common cut used to make fajitas. The word fajita is not known to have appeared in print until 1971, according to the Oxford English Dictionary. (The word faja is Spanish for “strip”, or “belt”, from the Latin fascia, “band”) Although fajita originally referred to these strips of beef skirt, fajitas now are made with a variety of fillings, such as green/red/yellow peppers, onions, chilies, and jalapeno peppers.
The first culinary evidence of the fajitas with the cut of meat, the cooking style (directly on a campfire or on a grill), and the Spanish nickname goes back as far as the 1930s in the
In September 1969, Sonny Falcon, an Austin meat market manager, operated the first commercial fajita taco concession stand at a rural Dies Y celebration in Kyle, Texas. During the same year, Otilia Garza introduced fajitas at the Round-Up Restaurant in Pharr, Texas. Garza is credited with adding the signature sizzling plate presentation of fajitas after being served queso flameado (melted Mexican cheese)) on a cast-iron plate in Acapulco.
cast iron skillet or pan
A cast-iron skillet is what I use for the best sear. To use a cast iron, make sure you’ve seasoned it properly first to avoid the meat sticking on the base. However, if you don’t own a cast iron, you can most certainly use a nonstick pan. Just get your pans hot first before adding your chicken.
Add your thighs in whole and cook them until they are completely cooked through. This guarantees the juiciest chicken thigh strips EVER. You won’t get the incredibly juicy result if you cook them as strips.
Best toppings to serve with chicken fajitas
- Sour cream
- Guacamole
- Salsa
- Pico De Gallo
- Mexican Cheese blend or you can use cheddar, pepper jack or Monterey Jack
- Low-Carb Indian Fry Bread recipe is located here…
To make tortilla wrap;
Each recipe makes 4 tortillas. Divide dough into 4 equal sections. Using one section form a ball and place on a piece of parchment paper. Pat into a disk shape, then cover with another piece of parchment. Using the rolling, pin, roll in about a 9 inch circle. Place the circle of dough on half of the parchment paper lined baking sheet. Set aside.
Baked at 375º F. Bake 5 – 7 minutes (or until outside edges start to begin to brown. Or, slightly charred in a iron skillet.
Fill tortillas with filling of choice while they are slightly warm for best results. Refrigerate any extras in an airtight container. Warm leftover tortillas gently before using.
We use blanched almond flour for this recipe. It is processed without the husk of the almond and is much better for duplicating the texture of wheat flour. Kirkland brand found at Costco is an excellent choice, as is Anthony’s Blanched Almond Flour found on-line from Amazon. Both are gluten-free.
Best Chicken Fajitas
Ingredients
- 6 – 8 boneless chicken thighs,
an onion, sliced thin- 1 green bell pepper, seeded and sliced into strips
- 1 red bell pepper, seeded and sliced into strips
- 2 tablespoon Kirkland Sweet Mesquite seasoning
- 4 Tablespoon fresh squeezed lime juice (optional)
- 2 tablespoon olive oil or coconut oil
Low-Carb Tortilla Wraps
Ingredients
- 1-1/2 cup almond flour
- 2 tablespoon perfect blend flour
- 3 tablespoon flax meal or psyllium husk
- 2 teaspoon baking powder, aluminum-free
- 1 teaspoon xanthan gum
- 1/4 teaspoon sea salt
- egg, beaten
- 3 tablespoons water
Instructions
- Preheat oven to 375º F.
- Prepare a baking sheet by placing one pastry sheet on it.
- In a small-size bowl, place 3 tablespoons of water (110º F) in the bowl with monk fruit/honey, mix and set aside to let bloom.
- In a medium-size bowl. Take all dry ingredients and sift together. Then add egg and yeast mix.
- Cover bowl with saran wrap, wait and let it rise for 30 minutes.
- Take the dough out and set on a floured surface. Kneed for Section dough into 5 pieces. Shape into balls. Place 1 pastry sheet down, place dough in the middle, set a second pastry sheet on top. With a rolling pin, roll out the dough until about 1/8 inch. Place on a prepared baking pan.
- With a hot skillet; charr both sides and set aside.
- Fill the tortilla with your favorite filling.
Serving size: 1 tortilla | Net Carbs 1g | calories 264 | Carbs 6g | Fiber 2g | Sugar 1g| Protein 18g | Potassium 48mg | Sodium 496mg | Cholesterol 36mg
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