Chicken or Turkey Fajitas
Comments: For this recipe, it is also possible to use 1 pound [454 g] turkey white.
*Wrapped in al foil, warm-up tortillas into a preheated 350°F [180°C] oven for 15 to 20 minutes.
*Wrapped in paper toweling, warm-up 4 tortillas at a time at ‘MEDIUM-HIGH’ for 1 1/2 to 2 minutes.
4 chicken whites [1 pound / 454 g] 1 tablespoon [15 mL] fresh lime juice 1 clove garlic, minced 1/2 teaspoon [2.5 mL] dried oregano 1/2 teaspoon [2.5 mL] ground cumin 1/2 teaspoon [2.5 mL] coriander 1/2 teaspoon [2.5 mL] salt Dash Cayenne pepper 2 tablespoons [30 mL] olive oil 1 medium red onion, thinly sliced 1 sweet red pepper, membranes removed and seeded, into thin 2-inch [5-cm] long strips 8 [8-inch / 20-cm] each flour toratillas, warmed-up* Salsa, to garnish Sour cream, to garnish Crushed avocado, to garnish Shredded lettuce, to garnish Grated Brick or Cheddar cheese, to garnish Using a sharp knife, half each chicken white horizontally into thin scallopines. Transfer into a bowl; toss in lime juice, minced garlic, oregano, cumin, coriander, salt and Cayenne pepper. Leave to marinate refrigerated, or at room temperature if to more than 15 minutes. Into a lrge non-stick skillet, preheat half of olive oil over high heat. Stir-fry marinated chicken scallopines for approximately 4 to 5 minutes, until golden on both sides and no longer pink inside. Transfer onto a plate; keep warm. Pour remaining olive oil into skillet. Cook together red onion slices and sweet red pepper strips stiirring for aproximately 3 minutes, until tender-crisp. Cut chicken scallopines into thin diagonal strips; toss with red onion- sweet pepper mixture. Spoon chicken mixture in the middle of warm flour tortillas. Top with garnishings, roll-up, and enjoy!