As a California native, I find it utterly impossible to live without Mexican food, which can be tough when trying to eat low carb. With rice, beans and tortillas, many classic Mexican meals are loaded with carbohydrates. The recipe below is blissfully low in carbs but full of all of the Mexican flavors I love — and I know you do too! Chili powder, bell peppers, garlic and onion sautéed with juicy chicken get hugged in a low-carb wrap. Never deny your Mexican food cravings.
Try serving these fajitas family-style, and let people build their own. Accompany the meat, veggies and wraps with guacamole, salsa, sour cream, cheese and any other toppings you like.
Low Carb Chicken Fajita Roll-Ups
4
15 minutes
15 minutes
30 minutes
2 tablespoons chili powder
1 teaspoon kosher salt
1 teaspoon dried oregano
¼ teaspoon freshly ground black pepper
3 large bell peppers, seeded and cut into strips
1 large onion, thinly sliced
2 garlic cloves, minced
1 ½ pounds skinless, boneless chicken breast, cut into strips
2 tablespoons olive oil
8 low-carb wraps, warmed, for serving
In a small bowl, stir together the chili powder, salt, oregano and black pepper.
In a large bowl, toss the peppers, onions and garlic with half of the seasoning mixture. In a separate bowl, toss the chicken with the remaining seasoning mixture.
Heat the oil in a large skillet over medium-high heat, and then add the pepper-and-onion mixture and cook, stirring frequently, until softened, about 5 minutes. Transfer the vegetables to a plate. Add the chicken to the same pan and cook, stirring frequently, until browned, about 5 minutes.
Spoon the meat and vegetables into the low-carb wraps, and serve with your favorite fajita toppings like guacamole, salsa and sour cream.