Tuesday, 3 September 2013

Chicken fajitas

Once I became comfortable with the principles of Paleo/Primal, I became more confident about experimenting with new recipes and finding inventive ways to recreate conventional recipes. I always loved fajitas, and so began the hunt for a grain free recipe for wraps that would be equally tasty as the wheat variety. Recently I've found that I'm getting very good at these little challenges... 

I wanted to make this recipe one that wasn't relegated to my treat category because of high fat content from nut flours. I decided to try out cauliflower wraps. This recipe seems to be all over the internet, so I'm not sure who deserves credit for it...but seriously, thank you!! 

Cauliflower garlic tortilla wraps

  • 1/2 head of cauliflower
  • 1 egg
  • 1 clove minced garlic
  • 1/2 tsp tumeric
  • 1/2 tsp mixed herbs
Pulse cauliflower in food processor until you have fine rice-like shredded pieces. 
Steam grated cauliflower for 10 minutes, until soft. 
Place cauliflower in a fine sieve to cool and drain any excess water (stir it up a few times to help speed this up)
Mix all the ingredients together in a bowl until well combined. If the mixture isn't stiff (resembling mashed potatoes), you may need to add a little almond/coconut flour to thicken it up. 
Spread a layer of the mixture in a circle on parchment paper approx 1/8" thick. You need it thick enough so it's sturdy enough to roll when baked. Keep the thickness of a wheat tortilla wrap in mind. 
You should get four 6" wraps from this mixture. 
Bake in a preheated oven (160d) for about 10 minutes, or until firm to touch. 
Using a fish slice/palate knife, flip the wraps and bake for a further 3 minutes just to firm up the other side. 
Once baked, set aside to cool. 

Chicken fajita filling
  • 2 chicken fillets, diced
  • 1 small red onion, chopped
  • 1 clove minced garlic
  • 1 red chilli, deseeded
  • 1 medium carrot
  • 1/2 red bell pepper
  • 1/2 yellow bell pepper
  • handful of sliced mushrooms
I'm assuming we're all pretty smart, and know how to cook the above ingredients so I'm going to keep this really brief. 

Add chicken, onion, garlic and chilli to wok with a little coconut oil over a high heat. 
Add remaining ingredients, and any other veg you have in the fridge. 
Don't overcook, you don't want dry stringy chicken or mushy vegetables. 

Spicy tomato sauce
  • 1 can organic chopped tomotos
  • dried chilli flakes
  • smoky paprika
  • black pepper
  • fresh basil leaves
I'm a pretty lazy cook, but it generally works out... Tomato sauce should be quick and easy! 

Add all the sauce ingredients to the fajita filling in the wok, and cook over a moderate heat for 5 minutes. Everything will be cooked now, so it's fine to taste the sauce to make sure it's flavoursome enough for you. 

To assemble
Fill wraps with a generous amount of spicy chicken filling and roll up. 
Place in baking dish, and top with any left over tomato sauce. 
Bake at 160d for 15 minutes, until warmed through and wraps are slightly crispy. 

I serve these with spinach, steamed asparagus and some flaked almonds.

Hope you enjoy, they are equally as nice (if not nicer) than their gluten contaminated wheat version!  :) 

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