Sometimes I just really want to sink my teeth into a big burrito. This makes it so I can every day… no big deal!
For one Lavash Fajita Burrito
For the Chicken: (0c/3.5f/29.9p for 100 grams)
Mix everything together for marinade and combine with thawed and trimmed chicken in a bowl or large ziplock. Spray grill, (my preferred method) grill pan, or heavy bottom skillet with cooking spray and cook over medium/high heat for 3-4 minutes per side. Let rest before slicing.
OR- slice thin before marinating. Then cook over high heat in a heavy bottom skillet in batches. Don’t toss around. Lay one layer in sprayed pan till that side browns, then flip. Just 1-2 minutes per side. This is my favorite way for fajita chicken.
For the peppers and onions: (7.5c/0f/0.5p for 60 g)
Saute in a pan over high heat (medium high is what I should say but… I do pretty high!) for about 5-10 minutes with cooking spray until tender/crisp or desired consistency.
I love these lavash wraps but I think the MAGIC is in crisping them up somehow. Don’t skip the pan-fry at the end!
When it comes to logging pico. I make and eat it so often… I don’t measure or weigh as I make it. I just throw tomatoes, onions, cilantro, jalapeno, lime juice, salt and pepper together and weigh my portion of it but log some store bought pico I scanned in once. Good enough for me! I’d feel differently if there were any high calorie components but there’s not so the macros won’t vary that much from recipe to recipe. But feel free to be precise.