October 08, 2014 1 min read
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.
Katie has worked in the natural health & wellness industry for over 10 years and is currently studying to become a Registered Holistic Nutritionist. She is passionate about eating #feelgood food and recognized that this might look different for each and every person. She truly believes that in a healthy lifestyle, you can have your cake and eat your kale, too! Follow her on Instagram @katielmitts
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