Lettuce Wrap Fajitas
One of my favorite meals is Fajitas! Sometimes they can get pretty unhealthy when they are drowned in oils, cheese and tortillas. I like to lighten them up by using lettuce instead of tortillas and making my toppings healthier. I made shrimp fajitas for me and chicken fajitas for Jeremy. These are super filling and guilt free!
-Defrost chicken and shrimp under water.
-Slice Chicken into strips.
-Slice: onions, red bell peppers, yellow bell peppers, orange bell peppers and red bell peppers into strips.
For Chicken:
-In a large skillet add 2 tbsp of olive oil and heat on high.
-Add 3 cups of sliced peppers and onions. Cook for 4 minutes.
-Add chicken.
-Cook until chicken is done.
– Add 1 tbsp low sodium fajita seasoning.
For Shrimp:
-In a large skillet add 2 tbsp of olive oil and heat on high.
-Add the remaining peppers and onions.
-Cook for 10-12 minutes or until vegetables are fully cooked.
-Add 1 tbsp low sodium fajita seasoning and cooked shrimp.
-Turn heat on low and cook until shrimp are heated.
Add shrimp and chicken fajitas to separate bowls.
Prepare toppings.
-Guacamole
-Reduced Fat Cheese
-Diced Tomatoes
-Black Beans
-Corn
-Salsa
-Ice burg Lettuce Head
-Jalapenos
Add toppings onto a large iceberg lettuce leaf. Fold and eat up!
