Friday, September 7, 2012

Fajitas with Bright Colors and A Kick (lots of vitamins and antioxidants)

3-4 chicken breast or flank steak
1 tbsp Chili Powder or Hot Chili Powder ( I use about 1 1/2 tbsp each Cumin and Chili powder)
1 tbsp Cumin
pepper to taste
cooking spray
1 red bell pepper sliced into strips
1 orange or yellow bell pepper sliced into strips
1/2-1 onion sliced into rings
A Large handful of cherry or grape tomatoes cut in half
1 green bell pepper sliced into strips
1 cup frozen corn
1 can rinsed and drained black beans
whole wheat wraps
shredded lettuce
Plain Greek yogurt
Avocado chopped
2% Shredded Cheddar

  • Heat grill to high, spray with cooking spray and set grill on low heat
  • Season meat with pepper, grill meat, ( HINT- if using flank steak it will grill in minutes per side, you have to watch it to not over cook it).
  • Place peppers, onions, tomatoes, beans and corn on foil and season with Cumin and Chili powder, then wrap tightly in foil, I use two layers so it does not leak, (HINT- Timing will be less than the chicken breast and more than the flank steak).  I also like to line a 9x13 metal baking dish with foil to avoid spills, wrap the inside and all of the outside with foil, spray the foil that is inside the pan with cooking spray, pour veggies in and cover with foil.
  • Slice meat in strips and mix into the veggies and mix well to season the meat
  • Serve meat and veggies over wraps with lettuce, tomato, salsa, yogurt, cheese and avocado slices

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