These are a great week-night treat made from leftover roast chicken. You can also make them with shredded beef, prawns, or any other meat you fancy really.
It’s nice to have something that fits within the paleo parameters but doesn’t feel like you’re missing out on anything. I honestly don’t miss the flour wraps at all, in fact I prefer lettuce. I might miss a sprinkle of grated cheese though 🙂 So if that works for you then add it in!
We always have them with guacamole and salsa. It’s a bit difficult to make it all at once unless you have a kitchen helper. So I’d go for accompaniments first. Alternatively you can turn your heat down and cook the fajita mix more slowly to allow time to make your accompaniments while it’s all going on.
Leftover roast chicken (or chicken breasts sliced in to strips) – the equivalent of about 1 and 1/2 or 2 chicken breasts
Green and red peppers – around half of each – sliced in to strips
Half a red onion sliced
3/4 mushrooms sliced
6 large romain lettuce or iceberg leaves – washed
1 tspn paprika
1 tspn cumin
1/2 tspn cayenne pepper
Tbsn olive oil
Salt and pepper
Heat the oil in a large frying pan or wok on a medium setting and add in your onions. Let them cook for 4-5 minutes until starting to soften. Add in your peppers and cook for a further couple of minutes. Now add in your spices quickly followed by the mushrooms and chicken.
Stir it all until you’re happy everything has been coated in the mixture. If it’s looking a bit dry just add a little more oil to help it on its way. Leave to cook for about 5 minutes (or until your chicken is cooked through), stirring occasionally.
Then dig in and get messy!