A few months ago, I shared a recipe for chicken fajitas. Today, I’m going t0 share what happens when you’re out running errands, have a chicken fajita for dinner craving, and the store you’re at doesn’t have a single tortilla for sale. I kid you not- the store I was shopping at, although they had an extensive selection of grocery items, doesn’t carry tortillas. Not even boxed soft taco kits that I could pilfer the tortillas out of. Baffling, I know.
They did have some packaged flat bread (yep, but no tortillas) that looked so good, I almost tore them from the package and ate them right there in the aisle. Oh, I should mention, I had my babysitting charge with me, the humidity was enough to make me want to run around topless, and this was the third store to visit while getting our list of errands accomplished. Going to the grocery store wasn’t happening, so I decided to alter my fajitas and make flatbreads instead. Hey, when life hands you lemons . . .
These start out like the chicken fajitas, and then the chicken, peppers and onion get layered with other ingredients on top of flatbread. It worked out in the end, like having fajita pizza (how can pizza be bad?). I served them with sour cream on the side, and a black bean and corn side dish, and it was a fantastic meal.
Chicken Fajita Flatbread
- 1/2 tsp. cayenne
- 1/2 tsp. cumin
- 1 tsp. paprika
- 1/2 tsp. salt
- 2 tsp. chili powder
- 1 lb. boneless, skinless chicken breasts, cut lengthwise into 1/2-inch strips
- 1 large green pepper, seeds removed and cut into 1/2-inch strips
- 1 large red pepper, seeds removed and cut into 1/2-inch strips
- 1 yellow onion, peeled, cut in half, and cut into 1-inch pieces
- 1 (14.5 oz.) can diced tomatoes with green chiles, drained
- 4 pieces naan flatbread
- 8 oz. shredded cheddar cheese
- 4 Tbsp. chopped fresh cilantro
Mix together the cayenne, cumin, paprika, chili powder, and salt in a large bowl.
Add the chicken and toss to coat.
Heat 1 tablespoon oil in a large skillet over medium-high heat.
Remove the chicken from the bowl, shaking off excess seasoning. Add the chicken to the skillet and cook, stirring, until cooked through.
Remove chicken from skillet and set aside.
Add 4 Tbs. of water to the skillet, add the peppers and onion to the skillet and cook 2-3 minutes, until they soften slightly.
Line a broiler pan with aluminum foil, preheat the broiler, and place the flatbreads on the lined broiler pan.
Spread 1/4 of the drained canned tomatoes on top of each flatbread.
Put 1/4 of the vegetable mixture on top of each flatbread.
Top with 1/4 of the chicken on each flatbread.
Sprinkle the tops of the flatbreads evenly with cilantro.
Sprinkle the tops of the flatbreads evenly with the cheese.
Broil 6 inches from the broiler for 3 to 6 minutes, until cheese melts and bubbles and flatbreads are heated through.
Makes 4 servings.
Source: Diana dishes original