Chicken Fajita Wraps with Creamy Cilantro-Lime Sauce

Chicken Fajita Wraps with Creamy Cilantro-Lime Sauce

Chicken Fajita Wraps with Creamy Cilantro-Lime Sauce Ingredients:

Homemade Fajita Seasoning:

3 T. chili powder
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
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

Chicken Fajita Wraps with Creamy Cilantro-Lime Sauce 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. Tasty!

Recipe Notes: This is 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.

  • Preparation time: 15 minutes
  • Cooking time: 15 minutes
  • Serves 4-6
Chicken Satay with Peanut Sauce

Chicken Satay with Peanut Sauce

Chicken Satay with Peanut Sauce Ingredients:

1 & 1/2 lbs (625g) boneless, skinless chicken breast
1 packet Spicy Thai Peanut Bake
1 packet Peanut Sauce Mix
1 can Coconut Milk
35-40 6″ bamboo skewers

Chicken Satay with Peanut Sauce Instructions:

Cut chicken into thin, bite size pieces.

Pour packet (both inner envelopes) of Spicy Thai Peanut Bake into a gallon size zip-lock bag.

Add the chicken and shake until coated evenly. Refrigerate for 6 hours or overnight.
Make sure to soak the bamboo skewers in water to prevent skewers from burning while grilling.

Prior to grilling, combine coconut milk and packet (the two inner envelopes) of peanut sauce mix in
saucepan. Bring to boil, stirring constantly. Reduce heat and simmer for 4 minutes, stirring
occasionally.

Set aside.

Preheat the grill to medium high.

Thread chicken onto the skewers.

Grill for 3 minutes on each side or until done. Serve with Peanut Sauce for dipping.

Tip: Rub the grill racks with oil before grilling for easy turning.

Makes approximately 35 chicken satays.

Chicken Marsala

Chicken Marsala

Chicken Marsala Ingredients:

4 skinless, boneless chicken breast halves
1/4 cup chopped green onion
1 cup sliced fresh mushrooms
1/3 cup Marsala wine
salt and pepper to taste
1/3 cup heavy cream
1/8 cup milk

Chicken Marsala Instructions:

Saute chicken in a large skillet for 15 to 20 minutes, or until cooked through and juices run clear.

Add green onion and mushrooms and saute until soft, then add Marsala wine and bring to a boil.

Boil for 2 to 4 minutes, seasoning with salt and pepper to taste. Stir in cream and milk and simmer until heated through, about 5 minutes.

This Chicken Marsala recipe is a quick and easy meal.

Chicken Pot Pie

Chicken Pot Pie

Chicken Pot PieChicken Pot Pie Ingredients:

Whole chicken or about 5 breast halves
One stalk Celery
1 large onion
1 carrot
1 potato
pastry

Chicken Pot Pie Directions:

In large pot, cover chicken with water. Add salt and vegetables. Cook until chicken is very tender, about 1 hour. Remove chicken and debone. Cut into bite size pieces. Into blender put about 2 cups broth and the vegetables. Add 1 tbsp. flour and blend.

Make pastry and line casserole dish with pastry. Place chicken in dish and pour broth mixture over it. Cover with pastry. Bake your chicken pot pie at 450 degrees for about 25 to 30 minutes.

Masala Spiced Roast Chicken

Masala Spiced Roast Chicken

Masala Spiced Roast ChickenMasala Spiced Roast Chicken Ingredients:

1 (3 pound) whole chicken, giblets removed
10 cloves garlic
1/4 cup garam masala
1 lime

Masala Spiced Roast Chicken Instructions:

Preheat oven to 425 degrees F (220 degrees C).

Place chicken upright on a rack in a roasting pan. Cut 10 slits in the skin using a sharp knife, pull the skin away from the meat; slip a garlic clove into each slit. Rub the masala powder over the whole chicken. Squeeze the juice of the lime over the chicken, turn the chicken breast side down in the roasting pan, and place the rind in the chicken cavity.

Roast the chicken in the preheated oven for 20 minutes. Lower the oven to 350 degrees F (175 degrees C), and bake until no longer pink at the bone and the juices run clear, about 45 more minutes. An instant-read thermometer inserted into the thickest part of the thigh should read 180 degrees F (82 degrees C). Remove the masala spiced roast chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.