Fajitas, Parent’s verdict “my baby ate the pepper for the first time”
Children adore meals that positively encourage them to play with their food, and fajitas are no exception. Put plates of warmed tortilla wraps on the table with bowls of salsa or cherry tomatoes and sliced spring onions, guacamole or avocado slices and lettuce, as well as this spicy chicken and pepper mixture, and let them create their own fajitas.
For a milder version for less adventurous taste buds, omit the fajita spices and season the cooked chicken with a little salt and pepper instead. Make this vegetarian by substituting two large cans of kidney beans for the chicken, and stir into the cooked vegetables. (The fajita seasoning is a dried spice that is available in packets from supermarkets.)
- 4 red onions, sliced
- 2 garlic cloves, crushed
- 4 peppers (choose a mixture of colours), deseeded and sliced lengthways into strips
- 1 tbsp coconut oil or olive oil 1.5 tbsp fajita seasoning
- 4 chicken breasts, skinned and cut into slices, or 2 x wog (14.5oz) cans kidney beans, drained and rinsed
- 8 corn tortilla wraps (make sure they are gluten-free, if necessary)
1 Sauté or steam-fry the onions, garlic and peppers in the oil for about 5 minutes, or until fairly soft.
2 For chicken fajitas, rub the seasoning into the chicken and grill until cooked (cut a piece in half and check that the juices and flesh are not pink), then stir into the vegetables. For bean fajitas, add the fajita seasoning to the vegetables when cooking, then stir in the drained and rinsed beans, and remove from the heat.
3 Warm the tortilla wraps in a gentle oven or microwave, or according to the packet instructions. Cover to keep warm while on the table.
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Posted by dodo in Gluten Free Diet, Vegetarian Diet | 5 Comments »
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