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Chicken Fajitas with gluten free Tortillas 😋


YUCA TORTILLA

Ingredients:

Yuca and salt


Process:

  • Preheat the oven to 350 degrees.

  • Cut off the outer skin of the yuca with a large knife.

  • Then chop the yuca into 2-inch chucks and place them into a large pot of water. Boil approximately 20-30 minutes or until fork tender.

  • Drain the yuca.

  • While still hot, puree the yuca with the oil and salt in a food processor (or blender).

  • Scoop out the dough and place it on parchment paper. Dough will be very sticky. Refrigerate 20 minutes or until cool to reduce stickiness.

  • Cut out 9 pieces of 6 x 6 parchment paper. Divide dough into 8 parts. Place each dough ball onto a piece of parchment paper. One paper should be left over to place on top of the tortilla that is being pressed.

  • Using a tortilla press or your hand, press out 8 tortillas. Remove the top parchment paper, but keep the bottom parchment paper on. Place tortilla with parchment paper onto a large baking sheet. Use the top parchment paper for the next tortilla.

  • Continue to press out the remaining tortillas. Place as many as you can on the baking sheet.

  • Bake for 10-15 minutes or until very lightly browned.

  • Remove from oven. Remove tortillas keeping parchment paper on tortillas to prevent them from sticking together.

  • Cook the remaining batch.

  • Store in a container or large baggie with parchment paper in between each tortilla. Can be refrigerated for 3-4 days or frozen for 1 month.


CHICKEN

Ingredients:

1-1/2 pounds boneless skinless chicken breasts, cut into thin strips

4 tablespoons canola oil, divided

2 tablespoons lemon juice

1-1/2 teaspoons seasoned salt

1-1/2 teaspoons dried oregano

1-1/2 teaspoons ground cumin

1 teaspoon garlic powder

1/2 teaspoon chili powder

1/2 teaspoon paprika

1/2 teaspoon crushed red pepper flakes, optional


Process:

In a large bowl, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Turn to coat; cover. Refrigerate for 1-4 hours.


Drain chicken, discarding marinade. In the skillet, cook chicken over medium-high heat until no longer pink, 5-6 minutes.


Spoon filling down the center of tortillas; fold in half. Add toppings as desired, fold in half.


Enjoy ❤


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