Friday, May 19, 2006
Fajita Rollups
I consider this a fusion of Hispanic and Armenian cuisines. While making fajitas I discovered we had no tortillas in the house, but (oddly) we had some soft Armenian cracker bread. Presto! Fajita Rollups were born. They ended up being delicious--definitely a do-over.
Fajita Rollups
2 - boneless, skinless chicken breasts
1 - package fajita seasoning
Chopped bell peppers to taste (I used a frozen tri-color blend--about half a bag--to cut down on prep time)
Juice of 1 lime
Shredded cheese (Mexican blend)
1 - avocado
Salsa
Light sour cream
1- soft Armenian cracker bread (these can be hard to track down--you can substitute with flour tortillas)
Put the chicken, peppers and lime juice in the crock pot. Prepare fajita seasoning according to directions (I added a little more water than the packet called for) and pour over the chicken breasts. Cook on low for eight hours. About two hours before serving I opened the crock and shredded the chicken with a fork (it fell apart right away), then let it continue to cook for the remaining two hours.
Mix the avocado with sour cream and salsa to taste to make a guacamole spread. Spread the guac on one side of the cracker bread. Layer the shredded chicken/bell pepper mix and cheese on top--leave about four inches at the end with just the guac spread. Beginning with the side with the meat and cheese filling, roll the bread as tightly as possible (more detailed instructions are here). Slice the "log" into ten slices. The end pieces will probably fall apart. If you're using flour tortillas, you can do this on a smaller scale.
This recipe was just enough to feed two adults and a toddler without leftovers (next time I'll make more). They make a great meal on their own, but would also be great as appetizers. The best part is they were super quick and easy. I just threw the meat in the crock pot in the morning and was able to quickly make the guacamole and the sandwiches right before serving. If you use pre-made guac prep time is even quicker.
Categories: mexican, chicken, one_dish_meals
Fajita Rollups
2 - boneless, skinless chicken breasts
1 - package fajita seasoning
Chopped bell peppers to taste (I used a frozen tri-color blend--about half a bag--to cut down on prep time)
Juice of 1 lime
Shredded cheese (Mexican blend)
1 - avocado
Salsa
Light sour cream
1- soft Armenian cracker bread (these can be hard to track down--you can substitute with flour tortillas)
Put the chicken, peppers and lime juice in the crock pot. Prepare fajita seasoning according to directions (I added a little more water than the packet called for) and pour over the chicken breasts. Cook on low for eight hours. About two hours before serving I opened the crock and shredded the chicken with a fork (it fell apart right away), then let it continue to cook for the remaining two hours.
Mix the avocado with sour cream and salsa to taste to make a guacamole spread. Spread the guac on one side of the cracker bread. Layer the shredded chicken/bell pepper mix and cheese on top--leave about four inches at the end with just the guac spread. Beginning with the side with the meat and cheese filling, roll the bread as tightly as possible (more detailed instructions are here). Slice the "log" into ten slices. The end pieces will probably fall apart. If you're using flour tortillas, you can do this on a smaller scale.
This recipe was just enough to feed two adults and a toddler without leftovers (next time I'll make more). They make a great meal on their own, but would also be great as appetizers. The best part is they were super quick and easy. I just threw the meat in the crock pot in the morning and was able to quickly make the guacamole and the sandwiches right before serving. If you use pre-made guac prep time is even quicker.
Categories: mexican, chicken, one_dish_meals
