I love Chicken Fajita’s!
Especially, when they are allergy friendly for the whole family to enjoy!
Simple healthy ingredients easily prepared and arranged together to create your own unique, sumptuous, finger lickin’ bite after bite Fajita.
I knew this would be the perfect dinner to put together, in a pinch, after a day of travelling to our ski vacation in Stowe, Vermont.
All I needed to purchase was the peppers, onions and shredded cheddar cheese. There was no Daiya Cheddar Style Shreds or Tofutti Sour Supreme for Michael to try in his Fajita.
What a shame!
I bought cheddar cheese already shredded and in a ziplock package to save making a cheesy mess and to keep the cheese constrained. Andy also added it to his sandwiches at lunch. We didn’t bother with sour cream…we figured we could do without as this was the only meal needing it.
This recipe is my neighbour and friend, Linda’s, family favourite.
Allergen Friendly Chicken Fajita’s
1 lb of chicken tenders or boneless chicken breasts sliced into strips
any colour pepper sliced into strips
an onion sliced into strips
1/4 cup of fresh lime juice
(Linda’s tip: microwave limes for 20 sec then roll on counter before slicing and juicing= more juice)
1/2 cup balsamic vinegar (I purchase Spectrum Naturals Organic which is caramel free)
2 tbsp soy sauce (I purchase President’s Choice Soy Sauce which is caramel free)
1 tbsp finely chopped garlic
1 tbsp chili powder
Combine all the marinade ingredients in a small bowl, pour over chicken and marinade for at least 2 hours or more.
In a frying pan, heat a tablespoon of canola oil and saute the pepper and onion strips until softened. Remove from pan and set aside.
Add the chicken strips and marinade to the heated saucepan and cook until chicken is no longer pink inside.
Add the pepper and onion strips to the pan to reheat.
Warm tortillas in between paper towel on a plate in the microwave until warmed.
You are now ready to create your one of a kind Chicken Fajita with shredded cheese or Daiya Cheddar Style Shreds, salsa, shredded lettuce, sour cream or Tofutti Sour Supreme and extra hot sauce if you have any…we did not.
Wrap it all up…and enjoy!
Tip 1: If you want your marinade a little spicier add 1/2 tsp of hot pepper flakes.
Tip 2: Marinade can be frozen with our without the chicken strips for an easy go-to supper.
Tip 3: At home, I make rice to go along with the Chicken Fajita’s. Matthew doesn’t usually put his meat in the tortilla…as we didn’t have rice he tried it with the tortilla and surprised himself by liking it! Michael likes to add the rice to his tortilla. Go figure!
P.S. I am thinking this will be perfect meal to marinade, freeze and then take to the cottage!
Question 1: Do you have go-to meals that you like to make ahead and bring when you are travelling?
Question 2: How do you handle travelling with food allergies? Do you eat out or book a place with a kitchenette and cook your own meals?
I would love to hear your stories of travelling with food allergies.