Fajitas are one of my husbands favorite meals, and for some reason, I never ever ever make it for him. I usually just leave it for our date nights and let the restaurants take care of fulfilling his love for fajitas. There's just something mouth watering about watching a sizzling comal come out of the kitchen and placed right in front of you. Today I partnered with Society Culinaria and Flatout Flatbread to bring you a new way to eat a favorite dish, Homemade Chicken Fajitas Pocket in a Flatout Foldit.
The best part of living in Southern California is being able to cook pretty much everything outdoors on the grill for most of the year. We have the most perfect weather for cooking outdoors and I love coming up with new ways to cook our favorites.
Tip: I like to do as little prep as necessary inside the house and everything possible, outside in the fresh air. So, for this dish, I rinsed and sliced my chicken first and set it aside in the refrigerator while I took my chopping board, knife and clean veggies outside to chop.
Here is what you will need to make a delicious Chicken Fajitas Pocket.
Yield: 2 Chicken Fajita Pockets
Prep time: 5 minutes of chopping, 30 minutes to chill
Cooking time: 5-10 minutes
- 1-2 Flatout Foldit Artisan Flatbread
- 1 Green Bell Pepper
- 1 Red Bell Pepper
- 1 White Onion
- 1 Chicken Breast Fillet
- 2 cloves of Garlic
- 2 limes
- 2 tbsp Oil Salt & Pepper
- Rinse and slice the chicken breast fillets length wise to about 3/4 inch thick.
- Chop the peppers and onions to about 1/2 inch thick slices.
- Place chicken slices, chopped peppers, onions and sliced garlic in a bowl. Toss with oil, juice from two limes, salt and pepper until evenly coated.
- Cover and set aside in the refrigerator for at least 30 minutes.
- After the chicken and peppers have marinated for at least 30 minutes. It's time to prep the grill.
- Place the comal on the grill over medium-high heat with a tbsp of oil and wait for the oil to heat up.
- Once the oil is hot, add the chicken, peppers and onion mix to the comal. Heat through until the chicken has cooked and the peppers are cooked and softened, about 7 minutes total.
Last, place your Flatout Foldit on the top grill until it warms and toasts slightly, about a minute on each side. Now, you're ready to take the fajitas off the comal and into a warmed, slightly toasted Flatout Foldit, ready to enjoy!
Yum! As delicious as these are on their own, my husband reminded me that fajitas are usually served with a side of rice and beans. So, I served this with a side of avocado, mixed grain wild rice, and freshly made Peruvian beans.
I love having Flatout Flatbread options on hand in my house it's like having a healthy option for a blank canvas. Especially for those days when it seems like you've been cooking the same things on loop, Flatout Flatbreads kinda force you to think of something new to cook, they're also low-fat, low-carb and a good source of fiber. So you can feel good about what you're eating. You can see some other delicious ways I used Flatout Flatbreads here. Have you seen them in your local grocery store? You can usually find them in the deli area, basically asking you to bring them home and make something delicious.
Go ahead and check here for a store near you.