Chicken Fajitas
Lindsey
ingredients
- 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 chicken breasts
- 2 red bell peppers, cut into thin strips
- Salt & pepper
- Warmed tortillas
- Shredded lettuce
directions
- 1
Place the oil, syrup, vinegar, garlic, oregano, pepper flakes, & salt & pepper to taste in a large, shallow dish or bowl & mix together.
- 2
Slice chicken into strips. Toss in the marinade until well coated. Cover and chill for 2-3 hours in the fridge, turning occasionally.
- 3
Heat George Foreman grill or skillet until hot. Lay chicken slices on the grill/skillet, and cook for 3-4 minutes on each side, or until cooked through. Remove the chicken to a plate, keep warm.
- 4
Add the bell peppers to grill pan & cook for 2 minutes on each side. Transfer to the plate.
- 5
Divide chicken & peppers among the tortillas, top with shredded lettuce, wrap & serve.
Source: Lindsey
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