Author Notes
Gluten-Free Slow Cooked Fajitas
These delicious slow cooked fajitas are perfect for an evening with friends. We’ve used gram flour to make the tortillas which is sometimes referred to as chickpea flour and makes a tasty, healthy and gluten free alternative to your typical tortillas. The recipe can be found here -http://www.mynutricounter.com/gluten-free-fajitas/ —Nikki Brown
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Ingredients
- For the tortillas:
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180 grams
flour/chickpea flour
-
375 milliliters
water
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2 tablespoons
flax seed
- For the fajitas:
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450 grams
boneless chicken breasts
-
400 grams
can chopped tomatoes
-
6 pieces
sweet peppers (or 3 bell peppers)
-
4 pieces
garlic cloves, crushed
-
2 teaspoons
ground cumin
-
1 teaspoon
coriander
-
1 piece
Juice from 1 lemon
-
1 tablespoon
honey
-
1 piece
mashed avocado (optional)
-
1 piece
natural yoghurt (optional)
-
1 piece
onion
-
1 teaspoon
chilli flakes
-
1 teaspoon
paprika
-
1 teaspoon
pepper
Directions
-
Pour half of the can of chopped tomatoes into the slow cooker.
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Slice the peppers and onion, then add half of these on top.
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Slice the chicken breasts into small strips and layer on top of the onion and peppers.
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Sprinkle all of the spices on top of the chicken.
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Add the other half of the can of tomatoes, the lemon juice, honey, the rest of the peppers and onions on top, then leave on a low/medium heat for 6-8 hours.
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To make the tortillas: mix together all the ingredients until fully combined.
-
Heat a dash of oil in a frying pan, then pour in just enough of the mixture to cover the bottom of the pan and fry on a medium heat for 2 mins each side. Repeat until all the mixture is gone (should make approx 10-15 tortillas).
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Once the chicken is cooked, assemble the tortillas and add a dash of natural yoghurt or guacamole to top.
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