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Chicken Fajitas with Cilantro Cream Sauce

Over the top flavor! Grilled chicken strips teamed with the

duo of sauteed onions and mixed bell peppers, drizzled with cilantro cream sauce.

Pairs well with the Southwest Corn,Bean, & Rice Salad.

Recipe: Prep 40 minutes Serves 7-8

3 organic boneless, skinless chicken breasts

2 tbsp. expeller pressed grapeseed oil

2 organic onions - cut into 1/4 inch slices

2 organic bell peppers - cut into 1/4 inch slices

2 tbsp. organic extra virgin coconut oil

12-14 organic whole wheat tortillas

Cilantro Cream Sauce:

1 1/2 cups Vegenaise mayonnaise (soy-free)

1/3 cup organic buttermilk

3/4 cup organic sour cream

2 tbsp. organic onion - diced

2 tsp. raw honey

1/2 tsp. garlic powder

1 tsp. lemon pepper

1 1/2 tsp. ground coriander

1 tsp. Himalayan salt

2 tsp. organic dried chives

3/4 cup organic cilantro leaves

Put the first 9 ingredients of the sauce into a blender and blend

well. Add the chives and cilantro and blend for about 10 seconds.

Pour into a jar and let sit in the refrigerator.

Prep grill. Put chicken into a bowl and coat with grapeseed oil.

Cook on grill until done. This will depend on the size of the chicken

breasts, but usually about 15 minutes.

Take chicken off and place on a cutting board and cover.

Let rest for about 10 minutes.

Saute onions and peppers lightly in coconut oil, just until the onions get slightly soft. Then slice the chicken into 1/2 inch strips and mix with the

onions and peppers.

Place a small amount of chicken mixture into tortillas and drizzle with

sauce. Enjoy!

Tips: This sauce can be used for cold chicken pasta salad, a dip for

carrots fries or zucchini chips/sticks or even just a side salad.

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