Gluten Free Chicken Fajita Wraps with Creamy Cilantro-Lime Sauce

Gluten Free Chicken Fajita Wraps with Creamy Cilantro-Lime Sauce

Here’s a creative way to use pre-cooked rotisserie chicken for a quick and flavorful weeknight meal.

For best results, prepare the cilantro-lime sauce the night before so the flavors have a chance to thoroughly blend. You can also prepare the fajita seasoning in larger batches and store in an airtight container for later use. Planning ahead will save you even more time on those busy nights you want to get dinner on the table as quickly as possible.

Prep time: 15 minutes
Cooking time: 15 minutes
Serves: 4-6

Ingredients:

Homemade Fajita Seasoning:

3 T. chili powder (gluten free, check labels)
1½ T. smoked paprika
2 t. onion powder
2 t. garlic powder
2 t. ground cumin
½ t. cayenne pepper
1 t. dried oregano
2 t. sea salt

Cilantro-Lime Sauce:

1 c. plain, full-fat Greek yogurt
1 T. homemade fajita seasoning
1 clove garlic, peeled and finely minced
2 T. fresh cilantro, finely chopped
2 T. fresh lime juice
Salt and pepper, to taste

Fajitas:

2 T. extra virgin olive oil
1 red bell pepper, sliced thin
1 green bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 orange pepper, sliced thin
½ small red onion, sliced thin
1 T. balsamic vinegar
Salt and pepper, to taste
3 c. rotisserie chicken, shredded
2-3 T. homemade fajita seasoning
¼ c. chicken stock, preferably organic (gluten free, check labels)
¼ c. fresh cilantro, roughly chopped
3 green onions, green parts only, sliced
2 T. fresh lime juice
1 head Romaine lettuce, washed and separated into individual leaves

Directions:

Prepare the fajita seasoning by combining all ingredients in a small bowl and stirring until thoroughly blended. Store any excess in an airtight container for later use.

Prepare the cilantro-lime sauce by thoroughly combining all ingredients in a medium glass or other non-reactive bowl. Cover and place in the refrigerator until ready to use.

Heat the olive oil in a large skillet over medium-high heat. Add the bell peppers, onion, and balsamic vinegar to the skillet and season with salt and pepper, to taste. Cook for 10-12 minutes or until the onions and peppers are crisp tender.

Add the shredded rotisserie chicken, fajita seasoning, and chicken stock to the skillet and stir to combine. Cook until heated through and excess liquid is gone, approximately 3-4 minutes. Season with additional salt or fajita seasoning, if desired.

Remove skillet from heat and stir in the cilantro, green onions, and fresh lime juice. To serve, spoon mixture onto individual Romaine lettuce leaves and top with a drizzle of cilantro-lime sauce.

Enjoy!

Kathy

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