Healthy Homemade Tortillas and Fajita Seasoning
The very first step to this recipe is making the grain-free tortillas. You’ll be mixing together blanched almond flour, arrowroot flour, salt, and baking soda in a bowl. Both almond flour and arrowroot flour are fantastic alternatives to regular refined wheat flour for many types of paleo recipes. Many people are sensitive to wheat products and dietary wheat and cereal grain intake has been well documented to contribute to inflammation in the body. (1) Both almond flour and arrowroot flour are grain-free and combine with the other ingredients to make a perfect tortilla texture.
Fajita Seasoning Tips and Tricks
Once you have your tortillas sorted, it’s time to focus on the fajita seasoning. Take your thickly slices of chicken breast and toss them in a bowl with the garlic, cumin, paprika, salt, cayenne pepper, black pepper, and lime juice. These ingredients all mesh together perfectly, making a smoking hot spicy fajita seasoning with a slight hint of tanginess as well. The ground cumin and cayenne pepper, in particular, add quite a lot of heat to the mix and they each also provide a hefty amount of antioxidants and anti-inflammatory benefits. (2)(3)
Add Vegetables for Some Fiber and Micronutrients
Once your fajita seasoning is mixed with the chicken, begin cooking it all together in a large skillet. The next step is to begin gradually adding your bell peppers and onion. The red, yellow, and green bell peppers are all loaded with antioxidants and vitamin C (4), in addition to adding even more of a spicy kick to the whole meal. After your chicken and veggies have been cooked, the final step is to carefully cook your tortillas through on both sides and then place them in either a tortilla warmer or use a tea towel to keep them warm.
Once your tortilla shells are finished cooking, you can serve them together along with the chicken fajita mix. I like to also serve my chicken fajita with lime wedges as a backup in case anyone finds them a little bit too spicy. Thanks to the bell peppers and homemade fajita seasoning, this chicken fajita recipe does indeed bring the spicy hot goodness. All in all, it’s a delicious paleo-friendly Tex-Mex option that is low in carbs, high in protein and provides several great health benefits in one tasty package.
This isn’t the only way that I prepare paleo-friendly fajitas either. I usually switch it up every so often to keep my tastebuds guessing. If I’m not cooking chicken, you can bet that I’m probably making paleo steak fajitas. That recipe provides plenty of kick as well! On occasion, if I’m trying to lose a bit of weight, I also like to swap out the tortillas for lettuce wraps instead.
- For the fajita
- 1 pound skinless, boneless chicken breasts, cut crosswise into ¼ -inch thick slices
- 1 large red bell pepper, seeded and cut into thinly strips
- 1 large green bell pepper, seeded and cut into thinly strips
- 1 large yellow red pepper, seeded and cut into thinly strips
- 2 medium red onions, sliced
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp paprika
- ½ tsp salt
- ¼ tsp cayenne pepper
- ¼ tsp black pepper or to taste
- 1 lime, juiced
- 2 tbsp chopped fresh cilantro
- For the tortillas
- 1 packed cup of blanched almond flour
- 1 cup arrowroot flour plus extra for sprinkling
- ½ tsp salt
- ½ tsp baking soda
- 2 tbsp olive oil
- ¼ cup warm water
- For serving (optional)
- lime wedges
- To make the tortillas, in a bowl place the almond flour, arrowroot flour, salt and baking soda and mix to combine.
- Create a well in the center of the dry ingredients, and add the olive oil and ¼ cup of water.
- Stir until well combined (the dough should be moist but not sticky)
- If the dough is too wet, add a little more arrowroot flour. If too dry, add a little more water (1/2 teaspoon at a time).
- Cover the bowl with plastic wrap and allow the dough to sit at room temperature for 30 minutes.
- In another bowl add the chicken, garlic, cumin, oregano, paprika, salt, cayenne pepper, black pepper and lime juice. Toss to combine.
- In a large skillet, heat the olive oil over medium high heat.
- Add the chicken and cook for 5 minutes, stirring frequently.
- Add bell peppers and onion and cook 5 minutes or until vegetables are softened and chicken is done, stirring occasionally. Remove from the heat, sprinkle with cilantro and toss to combine. Set aside.
- To make the tortillas, preheat a non stick skillet over medium heat.
- Divide the dough into 4 balls (keep the dough covered with a dish towel when not using).
- Place a ball of dough between two pieces of parchment paper and using a rolling pin, roll out to a flatten 6 inch round.
- Place the tortilla into the hot skillet and cook until bubbly, about 30 seconds to 1 minute.
- Using a spatula, carefully flip the tortilla over and cook the other side for another 30 seconds to 1 minute.
- Transfer the cooked tortilla into a tortilla warmer or wrap in a tea towel to keep warm.
- Repeat the process with remaining balls.
- Serve the chicken fajita with tortillas and lime wedges.