These Chicken Fajita Flat Breads are another great way to enjoy the Cali'flour Foods Flat Breads! I love using them as soft taco shells and filling them up with my favorite fillings! Chicken seasoned with fajita seasoning and topped with sweet bell peppers that are cooked in the air fryer are delicious! Add a little bit of sour cream, salsa and avocado and you have a quick and delicious meal! Plus you don't have to spend hours in the kitchen! Enjoy this simple recipe!
These flat breads count as 1/3 Lean and 2 Greens on our program! Add 1/3 Lean and 1 Green more and you have a complete Lean and Green meal! Each flat bread is only 70 Calories, 3 g of Carbs (2 g Net), and 6 g of Protein! They are made with only a few clean ingredients which are cauliflower, egg whites, and mozzarella cheese so they are grain free and gluten free! Yes!!!
When ordering these flat breads or pre-made Cali'lite crusts (1/2 Lean, 3 Greens for the entire crust), use Code SANDY to save 10% off your entire order over $50!
Chicken Fajita Flat Breads
Ingredients:
2 Cali'flour Foods Flat Breads (1/3 Lean, 2 Greens)
5.5 oz raw chicken breasts, chopped ~ should yield 4 oz cooked* (2/3 Lean)
1/2 cup roasted bell peppers, sliced (1 Green)
1/2 tsp fajita seasoning (1 Condiment)
1 tbsp sour cream, divided (1 Condiment)
1 tbsp salsa, divided (1 Condiment)
1 oz avocado, divided (2/3 Healthy Fat)
Directions:
Preheat oven to 400 degrees.
Place flat bread on a pizza screen or on a baking sheet lined with parchment paper. Bake for 12 to 14 min. Switch the oven to broil and broil for a few min or until golden brown. Let cool for 10 min.
Spray a non-stick skillet with cooking spray. Heat over medium high heat. Add chicken and fajita seasoning. Continue cooking chicken for about 3 to 4 min or no longer pink. Place 2 oz of chicken, 1/4 cup roasted peppers, 1/2 tbsp sour cream, 1/2 tbsp salsa, and 1/2 oz avocado on each flat bread. Enjoy!
1 Serving with
1 Lean, 3 Greens, 3 Condiments, and 2/3 Healthy Fat per serving
*If you would like to add 1/3 cup reduced fat, decrease the chicken to 2 oz (1 oz per flat bread) and skip the avocado.
