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Fajita Wrap

The Talking Kitchen
  • minutes
  • Serves

INGREDIENTS

1 1/2

lbs. chicken thighs

1 tbsp

grapeseed oil

panca chill paste

garlic powder

sea salt

pepper

ground cinnamon

2

bell peppers, green, yellow, red or orange, thinly sliced

1

red onion, thinly sliced

2 cups

frozen corn, or cut fresh off the cob

1 tbsp

red onion, finely chopped

1 tbsp

fresh chopped herbs (cilantro preferably, I also used some basil because I ran out)

1

Roma tomato, chopped

2 oz

feta cheese, crumbled

1 tsp

extra virgin olive oil

1 tsp

red wine vinegar

1/2 cup

lite sour cream

juice 1/2 lime

1

jalapeno, seeds removed (from at least half, all the seeds for less spice), finely chopped

Flour or corn tortillas

1 15 ounce can

re-fried pinto beans

1

avocado, sliced

Feta cheese, crumbled