The reason I called today’s post “recipe inspiration” is because I am going to share where I got my inspiration rather than the whole recipe. My reasoning? Well, I’m working on my next round of Money Saving Mom allergy-friendly recipes. They will be packable lunch recipes and I think I am going to use my version of the gluten-free tortilla recipe for that.
In the meantime, let me tell you about the amazing dinner we had the other night: Fajita Night! I was a little surprised at how the kids liked it as much as my husband and I. I was able to set aside just enough of the dinner for my husband’s lunch the next day and he really enjoyed it as a leftover as well. Fajitas are going to be a regular meal on our dinner rotation as are the gluten-free tortillas!
Chicken Fajitas with Gluten-Free Tortillas
- Kelly from The Nourishing Home’s Grilled Steak Fajitas was the inspiration for the marinade. I took 3 chicken breast and slight them down the center to make them thinner. I then mixed up the steak marinade into a large bowl. I let the chicken marinate in the refrigerator for a few hours, removing from the refrigerator 30 minutes before grilling.
- I cut thick slices of onion and left the bell peppers whole and rolled them in olive oil and kosher salt.
- I grilled the chicken, onion, and bell peppers over medium heat until brown and cooked through. Remove from the grill onto a plate and cover with aluminum foil. Slice the chicken & bell peppers into strips; recover with foil to keep warm.
- Make up the dough for your gluten-free tortillas. This is a very simple recipe (I’ll share my slightly adjusted recipe in Sept.), but I have to warn you that the kneading part is a bit tedious. Unlike the directions, the dough was sticking to my fingers like crazy. I kept adding additional flour (arrowroot) while kneading, but I eventually gave up on the kneading after a few minutes. It was holding together pretty well, but just sticking to my fingers. I decided just to see if it would hold together (without sticking to me) when rolling in a ball. It did!
- Roll into balls (about 8). I do not have a tortilla press, so I rolled it out between 2 pieces of parchment paper with a rolling pin. Roll out as thin as you can get/want it to be. I found the thinner tortilla was more difficult to get off the parchment paper (flour may have helped) and was a little crispier. I started rolling them a bit thicker, but they were more similar to a flat bread than a tortilla. The thicker ones made no difference to the taste and usefulness for fajitas.
- A pancake griddle (400°) works best (in my opinion) for cooking the tortillas. Carefully peel the parchment paper off one side of the flattened tortilla. Place the tortilla on the griddle with parchment paper still on the top side. Make sure all the edges of the tortilla are touching the griddle. Start to slowly peel off the top parchment paper and carefully flip the tortilla with a spatula. You only cook each side 30-60 seconds. Remove to a plate and continue making the next tortilla.
- When tortillas are finished, assemble your fajita by adding on slices of grilled chicken, onion, and bell peppers. Top with your favorite salsa (here is the recipe for my homemade salsa), avocados, and anything that sounds good.
Shared at Allergy-Free Wednesdays.