Since my family and I don’t always eat out or go places, I have decided to post some of the recipes that I try… and this is so I share something and stay connected with you guys. 😛 🙂 I won’t be sharing tech or product reviews coz I don’t really do that… or maybe not yet. I will be sharing recipes — yay! 🙂 And my first one is Chicken Fajitas.
As I’ve mentioned before, I like all delicious food that come in a wrap — tacos, burritos — and because we eat mostly chicken, fish, and veggies now, I thought of trying this one.
This recipe isn’t my own; I got this from a recipe book, which I bought a loooong time ago. If you decide to try this, let me know how it went. 🙂
Ingredients: (Serves 4)
- 3 tbsp olive oil, plus extra for drizzling
- 3 tbsp maple syrup or honey
- 1 tbsp red wine vinegar
- 2 garlic cloves, crushed
- 2 tsp dried oregano
- 1 – 2 tsp dried red pepper flakes
- 4 skinless, boneless chicken breasts
- 2 red peppers, deseeded and cut into 2.5cm/1inch strips
- salt and pepper
- 8 flour tortillas, warmed
- First, place the oil, maple syrup, vinegar, garlic, oregano, pepper flakes, salt, and pepper in a large, shallow plate or bowl and mix together.
- Next, slice the chicken across the grain into slices 2.5cm/1inch thick. Toss in the marinade until well coated. Cover and chill in the refrigerator for 2 – 3 hours, turning occasionally.
- Heat a griddle pan until hot. Lift the chicken slices from the marinade with a slotted spoon, lay on the griddle pan and cook over medium-high heat for 3 – 4 minutes on each side, or until cooked through. Remove the chicken to a warmed serving plate and keep warm.
- Lastly, add the peppers, skin-side down, to the griddle pan and cook for 2 minutes on each side. Transfer to the serving plate.
- Serve at once with the warmed tortillas to be used as wraps.