Gluten Free Chicken Fajita Wraps with Creamy Cilantro-Lime Sauce

Here’s 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. Planning ahead will save you even more time on those busy nights you want to get dinner on the table as quickly as possible.

Gluten Free Chicken Fajita Wraps with Creamy Cilantro-Lime Sauce

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Servings: 5

Course: Main Course

Ingredients Method

Ingredients

  

Homemade Fajita Seasoning:

• 3 T. chili powder gluten free, check labels
• 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 (gluten free, check labels)
• 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

Method

 

Directions:

1. 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.Enjoy!KathyIf you click on any of the links on this blog we will receive a small stipend!! Thank you for keeping me blogging!!One of my most used items in the kitchen is my skillet! Having a good one that will last a long time is really important to me. I have found that the Le Creuset Skillet has been my go to skillet for most of my dishes, makes for an easier cleanup than a regular cast iron skillet too. Its a little on the expensive side but completely worth the initial investment because it will last you a life time!! Click on the picture or link and it will pop you over so you can check it out!!
2. To mix all the ingredients for this recipe I used my Pyrex mixing bowls. The ones I have linked here come in three different sizes for all different applications. They are non reactive bowls which are microwave, dishwasher, and freezer safe. Perfect for all your mixing needs!! Click on the link and it will pop you over to where you can get some for your kitchen!!