Monday, August 11, 2008

Chicken Fajitas

Chicken Fajitas

I’ve been craving for chicken fajitas for quite a while. I couldn’t find any restaurant that serves the dish here, so might as well I make it myself from scratch. This was my cooking project last weekend. The recipe was a bit complicated and time-consuming but the end result was fantastic.

Note: The chicken is marinated overnight and the salsa was also made the night before for the flavors to combine.

Chicken Fajitas

Preparation time: 30 mins (the night before)
2 1/2 hours (the next day)
Cooking Time: 1 hour
Serves 2

Home made tortillas

The tortillas should be made fresh. i.e. on the day. This recipe make 2 large tortillas.


1/2 cup whole wheat flour
1/2 cup plain flour
1 tsp baking powder
1/4 tsp salt
1 tbs olive oil
1/4 cup warm tap water


Combine flour, Baking powder and salt. Add olive oil and stir until well combined. Put in warm tap water 1 tbs at a time until dough can be gathered into a ball. Add more water if needed. Knead on floured surface. Divide dough into 2 equal portions and shape into balls. On floured surface roll out ball from center into a circle. Cook on ungreased skillet over medium-high heat on each side about 30 seconds or until cooked.

Chicken Filling


3 tbsp olive oil
1 tbsp vinegar
1tbs honey
2 cloves of garlic, minced
1 tps chili powder
1 tsp salt
1/2 tsp black pepper
1 lime, juiced
2 chicken breasts, sliced into thin bite size pieces
1/2 sweet yellow onion, sliced thinly
1/4 yellow pepper, sliced thinly
1/4 red pepper, sliced thinly
2 cili padi/i jalapeno (optional)


1. Combine all marinade ingredients in a bag and mix thoroughly. Add chicken, onion and peppers. Marinate overnight.

2. The next day, heat a skillet over medium high heat with a little bit of olive oil. Once the pan is hot, add chicken mixture. Sauté for about 7-8 minutes.



2 ripe (soft but not mushy to the touch) avocados
4 tbs low fat sour cream
1/4 sweet yellow onion diced (you can use red instead if desired)
1 large tomato diced
1 clove of garlic, minced
Salt to taste
2 tbs lime juice
1 tsp tobasco sauce


1. Slice avocados lengthwise around the seed. Gently hit blade of knife on the half of the avocado with the seed and twist - seed should come out easily. Scoop out the avocado flesh with a spoon.

2. Blend all ingredients except for the tomato. Once blended, mix in the tomato. Put in fridge until ready to serve.

Roasted Tomato Salsa

2 large tomatoes sliced lengthwise
1/2 sweet yellow onion, thinly sliced
2 cili padi, sliced (optional)
1 clove of garlic cut into slivers
1 tbsp olive oil
Salt and pepper to taste


1. Preheat oven to 220 celcius. Slice tomatoes lengthwise and put onto center of baking sheet. Add separated pieces of onion & jalapeno on tomato. Place garlic slivers inside the tomato halves to protect them from burning and to infuse the tomatoes with garlic flavor. Drizzle olive oil all over mixture. Add salt and pepper to taste. Place in oven and roast for 20 minutes or until tomatoes are soft & juicy and the onions are tender.

2. Remove from oven and let cool thoroughly. Blend all except 1 piece of the roasted tomato and dice it. Mix in the diced tomato and refrigerate overnight so the flavors can combine.

For Serving:

1. Prepare shredded lettuce and slice carrots thinly.

2. Prepare all the toppings i.e. salsa, guacamole, sour cream, chicken filling and tortilla. To assemble, put the tortilla on a flat plate, top with chicken, lettuce and carrots, all the sauces and lastly, add on the sour cream.

3. Fold the tortilla and eat. I was hungry and greedy, so I topped my tortilla with too much toppings and let's just say, I had a very messy lunch.

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