For one Lavash Fajita Burrito

• 1 Joseph's Lavash Wrap
• 100 grams grilled fajita chicken *recipe below but basic grilled chicken will work too!
• 60 grams grilled peppers and onion* Recipe below
• 50 grams avocado
• 20 grams lightened up cilantro lime ranch
• 20 grams skinny chipotle cream
• 7 g cotija cheese
• 80 grams pico de gallo I just make a quick homemade, Our Best Bites has a great one to reference*
• Handful of cilantro if you love it like me!

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.

• 2 lbs chicken tenderloins
• 3-4 tbs fresh squeezed lime
• 1 tbs olive oil
• 6 cloves garlic
• 1 tbs chili powder
• 1 tbs garlic powder
• 2 tsp onion powder
• 2 tsp cumin
• 1.5 tsp kosher salt
• 1 tsp black pepper

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.

• 2 bell peppers sliced thin
• 1 onion I usually use white or yellow but red works too, sliced thin
• olive oil spray a good sprinkle of kosher salt, and pepper