To make this for a family of 4, follow my lead:
|The tortillas in this picture rule.|
For Fajita Wrap:
- 1 pound boneless, skinless chicken breast (4 ounces for each for you)
- Goya's Adobo seasoning (now sold in many grocery stores)
- Ole Mexican Foods XTreme Wellness Tortillas in Spinach & Herbs Flavor ( no cholesterol, no lard, 12g Fiber, 7g Protein, and only 74 calories each!
- 4 ounce can fire roasted diced green chiles
- 2 peppers (yellow, green or red)
- 1/4 red onion, diced
- Handful of spinach
- 2 wedges The Laughing Cow Light Garlic & Herb (35 calories a square; a little goes a long way)
- Lime juice to taste
- Optional: salsa, hot sauce
|Kitchen scissors = bff.|
Start by seasoning the chicken with Adobo and lime juice for 15 minutes (use your discretion for how much to use. I usually cover a whole breast with Adobo as the picture shows).
When it comes to cooking quick and healthy, kitchen scissors are my best friend. I used these to cut up the chicken into smaller square pieces.
Turn your stove to medium high then add chicken to a skillet. Add the can of chiles immediately.
No oil is needed because the juices from the chiles compensate. If you feel like the chicken needs more moisture, add some squirts of lime juice and water (I use a squirt bottle for the H2O). Allow this to cook for 5 minutes.
|A colorful meal!|
Next, you'll be adding the peppers. Make sure they are cut into thin strips, as they will cook easier. All this to cook for another 5 minutes.
Next, add the red onion.
If your mixture looks dry, then squirt with water. Allow this to cook for another 5, then turn the burner on simmer while you make the tostones. The chicken will be more than cooked, your mixture will stay hot, and the veggie combo will taste delicious.
|Spinach is waxy and saves bread from sogg.|
When you're ready to serve, spread 1/2 wedge of cheese onto each tortilla. Then, add the raw spinach on top. The spinach is healthy, compliments the dish, and will make sure your tortilla doesn't get soggy once you add the chicken mixture (I despise soggy bread). Top with chicken mixture, and secure with a toothpick!
The final product will be unveiled after the to stones recipe.
- 2 plantain bananas
- 2 teaspoons olive oil (I use Plato's Habanero-Infused Extra Virgin Olive Oil)
- Salt to taste
Start by heating the oil on high, in either a pot or pan
Then, cut each plantain into 8 pieces
Add pieces to the olive oil. Let them cook on medium for 10 minutes, rotating from side to side. The rotation is essential, otherwise you'll end up with charred plantains.
Remove with a fork. Keep pan on.
|After smash time!|
Use a tostone/plantain smasher to flatten each piece. Most of you won't have this device. Instead, use a paper bag to flatten. Fold it in half like a card and place each piece, one by one, on one side. Gently smash.
Put them back into the pan, and cook for another 5 minutes. After that, they're ready! Sprinkle with a bit of salt if you feel like it. Salsa and hot sauce are great additions too.
The Calorie Count (per serving):
- Chicken breast -160
- Chiles - 5
- Peppers - 30 (approx.)
- Spinach - 5
- Onion - 2 (approx.)
- Lime Juice - 2 (approx.)
- Adobo - 0 (full of sodium, which is why it should be used only as a marinade)
- Tortilla - 74
- Plantain - 60
- Olive oil (Plato's, 2 teaspoons divided by 4 people) - 20
- Cheese - 17.5
370.5 calories. Woo! Seconds or dessert, anyone?
Thank you for reading my first recipe post! If you have questions about anything in this recipe, please comment, or email me by pressing the email icon.
Happy eating! Looking forward to the next time already.