Friday Night Fajita Platter

• Meat

  • 3 Chicken breasts

• Produce

  • 1 Avocado
  • 1 Large bunch Coriander/cilantro, Fresh
  • 1 Green bell pepper
  • 1 Onion
  • 1 Red bell pepper
  • 1 Yellow bell pepper

• Condiments

  • 1 cup Salsa

• Baking & Spices

  • 2 tbsp Fajita seasoning

• Oils & Vinegars

  • 3 tbsp Vegetable oil

• Bread & Baked Goods

  • 8 Flour tortillas/flatbreads, small

• Dairy

  • 1/2 cup Cheddar cheese, grated
  • 1/2 cup Sour cream

Found on kitchensanctuary.com

Description

Ingredients

• 8 small flour tortillas/flatbreads (use gluten free tortillas or pittas is necessary)
• 3 chicken breasts, sliced into strips
• 3 tbsp vegetable oil
• 2 tbsp fajita seasoning
• 1 red bell pepper
• 1 green bell pepper
• 1 yellow bell pepper
• 1 onion
• 1 avocado
• Large bunch fresh coriander/cilantro
• ½ cup sour cream
• 1 cup salsa
• ½ cup grated cheddar cheese

Directions

• Preheat the oven to its lowest temperate and place a large baking tray in there to warm. Then cut the peppers and onion into slices. Peel, de-stone and cut the avocado into slices.
• Place the chicken on a plate, pour on 2 tbsp of the oil and sprinkle on the fajita seasoning. Mix together until thoroughly combined.
• Heat a cast-iron griddle plate to a high heat, when hot, place the tortillas on the griddle - turning once until you have griddle lines on the tortillas. It should only take a minute or two, but youll probably need to do this in 2 or 3 batches. Place on a plate and cover with some foil to keep warm.
• Brush the griddle with the remaining 1 tbsp of oil. Place the sliced peppers and onions on the griddle and fry until slightly charred and softened (about 8-10 minutes), turning once or twice during cooking. Remove and place on the warmed baking tray (take the tray out of the oven now so its not too hot to serve).
• Place the chicken on the hot griddle and cook until charred and no longer pink in the middle (about 5-6 minutes). Turn over once during cooking.
• Place the chicken on the tray along with the warmed tortillas, avocado slices and coriander/cilantro. Serve with the sour cream, salsa and shredded cheese.