2 boneless, skinless chicken breasts, cut into bite-sized pieces
2 tbsp. virgin coconut oil/butter ghee
1 tsp. sea salt
1 organic onion, cut in half and sliced
2 cloves chopped organic garlic
1 organic red pepper, cut into fine strips
1 organic green pepper, cut into fine strips
2 cups organic baby portobello mushrooms
1 organic tomato, diced
2 tsp. Mexican seasoning mix
1-3 inch piece wakame
Toppings (guacamole, sour cream, shredded cheese, diced tomatoes, diced green onion, diced jalapenos, etc)
Sauté chicken in coconut oil/ghee until tender. Add in onions, garlic, mushrooms, peppers, wakame, Mexican seasoning and sea salt. Cook until veggies are tender and stir in tomato. Cook about 5 more minutes. Place tortillas on a dinner plate, cover with foil and place in 350°F oven for 5 minutes. To assemble: take a warm tortilla, put on desired toppings and ½ cup fajita filling. Roll up.
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