Chicken Fajita Lettuce Wraps

4 servings | Prep Time: 15 minutes | Cook Time: 20 minutes

Ingredients:

Fresh, healthy, and a whole lot of [Washington] flavor

Topped with Appel Farms Jalapeño Gouda (yeah, we said it), and Darigold Mexican Style Sour Cream, these cheesy chicken fajita lettuce wraps take less than 30 minutes to prepare and are perfect for those busy weeknights. Best part? Simply heat up any leftover chicken filling over the stovetop for another delicious lunch the next day.


Chicken Fajita Lettuce Wraps

4 servings | Prep Time: 15 minutes | Cook Time: 20 minutes

Ingredients:

  • 2 tablespoons chili powder
  • 1½ teaspoons fine sea salt, divided
  • 4 boneless skinless chicken thighs
  • 1 red bell pepper, seeded and thinly sliced
  • 1 green bell pepper, seeded and thinly sliced
  • 1 medium yellow onion, thinly sliced
  • 2 tablespoons preferred vegetable oil
  • 12 romaine leaves
  • 1 cup shredded Appel Farms Jalapeño Gouda (4oz)
  • 1 cup Darigold Mexican Style Sour Cream
  • Chopped fresh cilantro
Directions:
  1. Preheat oven to 425℉. Spray a large sheet pan with cooking spray.
  2. In a small bowl combine chili powder and 1 teaspoon salt.
  3. Place chicken on one side of sheet pan and sprinkle all over with chili powder mixture.
  4. On other side of sheet pan toss to combine bell peppers, onion, oil, and remaining ½ teaspoon salt.
  5. Roast until chicken is cooked to an internal temperature of 175℉ and vegetables are tender, about 20 minutes.
  6. Transfer chicken to a cutting board and shred with 2 forks.
  7. Serve chicken and vegetables in romaine leaves, topped with cheese and sour cream. Garnish with cilantro.

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