Chicken Fajita

From primitive Mayan kitchens to the classical Auguste Escoffier cuisine in Paris, wrapping food has been known for centuries across various cultures. Each culture and cuisine has enjoyed the art of integrating different food groups into the wrap. For instance, Eastern Europeans have a tradition of stuffing cabbage leaves, Greeks use grape leaves, Middle Easterners utilize lavash bread, and Italians encase fillings in bread and pasta dough. Wraps symbolize a fusion of cultural diversity and culinary creativity, offering a delightful and versatile way to enjoy a meal. Among the notable variations are tortillas, a staple in South and Central American diets for generations. Fajitas, a popular dish, feature grilled meat like beef or chicken with strips of peppers and onions, typically served on a corn or flour tortilla. The interactive nature of fajitas, where individuals assemble their own wraps with a variety of ingredients, adds a fun and customizable element to the dining experience. Whether enjoyed with hands or utensils, unwrapping and savoring these creations provides a flavorful journey for the palate.

Yield: 6 servings

Ingredients:

• 1 red bell pepper, thinly slices

• 1 green bell pepper, thinly sliced

• 1 large onion, cut into julienne pieces

• 1 fresh celery stalk, diced (optional)

• 1 kg skinless chicken breast, cut into 3 cm wide strips**

• 3 garlic cloves, minced

• 1/2 cup soya sauce

• 1/4 cup plus extra 2 tablespoons olive oil or avocado oil

• 1 tablespoon lime juice

• 1/4 tsp freshly ground black pepper to taste

• 1 cup fresh tomato salsa

• 2 cups shredded lettuce

• 1 cup diced fresh tomatoes

• 2 cups sour cream or plain yogurt

• 1 cups grated gruyere cheese or cheddar cheese

• 2 cups guacamole (optional)

• 12 x 8” tortilla wraps (make your own recipe)

• **Note: You can substitute with cooked beans for vegetarians

Instructions:

1. In a shallow glass bowl, combine the soya sauce, 1/4 olive oil, the lime juice, fresh ground pepper, and 1 clove of the minced garlic. Add the meat and marinate overnight.

2. The following day, heat up the sauté pan. Drain the meat and sauté until the meat is cooked ( no longer pink). Keep it warm.

3. Prepare all toppings for the fajita wrap in separate bowls: diced tomatoes, shredded lettuce, sour cream, shredded cheese, salsa, guacamole and other toppings of your liking.

4. Heat the 1 tablespoons of oil in a large sauté pan, and add the remaining minced garlic, onion, celery and peppers. Sauté vegetables until softened.

5. Warm up all tortilla in the oven in the proper Fajita Clay warmer or wrap it in the aluminum foil for 10 minutes or until warm.

6. To build a fajita: place slightly heated tortilla on a plate and layer with all the ingredients as you wish. Fold the tortillas over and enjoy it!