During the new year many people make plans to exercise more, eat better, and just get healthier. While these are great goals, not everyone you cook for may want to make the same changes. So why not start with a few small changes that everyone can agree on. For example, in my Chicken Fajita Lettuce Wraps I added beans for good carbohydrates, substituted lettuce for high calorie tortillas, and left all of the great flavors in the rest of the meal. And if one of your friends or family does not like lettuce they can eat their Fajitas with rice, tortillas, or corn chips.
1. Wash your hands.
2. For this recipe you will need measuring cups and spoons, a knife and cutting board, a medium bowl, a small bowl, a mixing spoon, a large sauté pan and the stove.
If you are not allowed to use a knife or the stove by yourself, you can ask an adult for help.
ChefElla’s Chicken Fajita Lettuce Wraps (4-6 servings)
1 lb. Chicken Breast or Tenders, Small Dice (Bite sized pieces)
1 ½ Cup Onion, Red or White, Small Dice (about 1 medium onion)
1 ¼ Cup Green Pepper, Small Dice (about 1 large green pepper)
1 Can Pinto Beans, Drained and Rinsed (16 oz. Can)
1 Can Tomato Sauce (15 oz. Can)
1 pkg. Taco Seasoning, Low Sodium
2 Tbl. Olive Oil
2 Heads Boston Bibb or Romaine Lettuce
Avocado Cilantro Sour Cream
8 oz. Light Sour Cream
1 ea. Avocado, Small Dice
¼ Cup Cilantro, Minced (1/4 cup of leaves packed)
½ tsp Salt, Sea or Kosher
3. Prepare onions and peppers and put into your medium bowl. Clean and mince cilantro and put into your small bowl for later. Cut up the chicken breast. By cutting your chicken last you can use your cutting board and knife for multiple tasks without needing to change it out or clean it.
4. Heat your sauté pan on high heat. Add 1 tablespoon of oil and the onions and peppers to the pan. Mix well to coat with the oil. Turn the pan to medium high heat. Cook for 3-5 minutes stirring occasionally or until the vegetables begin to brown. Return the vegetables back to the bowl and return the sauté pan to the stove on medium high heat.
5. Add 1 tablespoon of oil to the pan and add the chicken pieces. Mix well to coat with oil and cook for 2-3 minutes. Mix chicken and cook for another 2-3 minutes.
6. Add taco seasoning, tomato sauce, cooked vegetables, and pinto beans to the chicken. Mix well turn the heat to medium and cook for 5-7 minutes stirring occasionally so that nothing sticks to the bottom of the pan.
7. Turn the fajita mix to low until you are ready to eat.
8. In your small bowl with the cilantro add your sour cream and salt. Cut the avocado in half by slowly cutting around the pit. Remove the pit and slice the avocado half in the pod into thin slices. Turn the avocado 90 degrees and slice into thin slices again. Repeat this process with the other half of the avocado. Scoop the avocado into the sour cream with a spoon.
9. Using a table fork mix the sour cream and avocado. Mash the avocado against the side of the bowl so that it mixes into the sour cream as you blend it.
10. Clean your lettuce by removing the lettuce leaves from the stem. Carefully wash the leaves and let them dry on a clean dish towel.
11. Assemble your fajitas by scooping 2-3 tablespoons of the fajita mixture into a lettuce cup. Top with avocado sour cream. Eat it just like a taco.
If not everyone at your house likes lettuce wraps, simply serve the fajita mix over rice, as nachos, or on a tortilla. This recipe is also great for lunch the next day or as a salad.
ChefElla’s helpers can help by:
Measuring the ingredients
Mixing the avocado cilantro sour cream
Picking the cilantro leaves
Pulling the lettuce apart
Older helpers can help by:
Cooking the fajita mixture