Sashi Made A Recipe: Sheet Pan Chicken Fajitas with Cauliflower Tortillas

 

Not gonna lie, I am kind of obsessed with this meal. I've been making these fajitas once a week for about a month and a half now because they are SO EASY! I usually end up eating mine over riced cauliflower because flour tortillas make my stomach hurt and I'm just not a fan of corn tortillas. Tonight, though, I wanted to eat my fajitas like a real person. So I modified the cauliflower pizza crust I've been making (post to come soon) and tortillas.  They were so soft and tasty!

Cauliflower Tortillas  

• 10-12 oz bag frozen riced cauliflower (I use Birds Eye because it is a finer texture)
• 1 oz part-skim mozzarella cheese, as finely grated as possible (I used a microplane grater - put it in the freezer for 10 minutes to make it a little firm, if needed)
• 1 egg
• Optional: 2 tsp of seasoning of your choice (I used garlic powder)

1. Microwave or cook the cauliflower according to package directions.  Let cool until cool enough to handle.
2. Empty the package on a clean tea towel or buttload of paper towels. (That's the official measurement for A LOT of paper towels.)
3. Gather up the edges of the towel. Over the sink or a bowl, SQUEEZE as much of the moisture out of the cauliflower as you can. You want the cauliflower as dry as possible.
4. Optional step: spread the cauliflower out in a fine mesh sieve and let it set for at least 10 minutes to dry out more.
5. Preheat the oven to 400°F. Line a large sheet pan with parchment.
6. Add the riced cauliflower to a medium bowl and add the rest of the ingredients. Mix well with a spoon.
7. With clean hands, take 1/4 of the mixture and press it into a ball with your hands. Place it on the parchment on the baking sheet and gently press it into a 5"-6" circle,  making it as thin as possible without creating holes.
8. Repeat with the rest of the mixture to make a total of 4 tortillas. 
9. Place the pan in the oven and bake for 10 minutes or until starting to brown around the edges. Very carefully flip the tortillas and bake for another 5 minutes.
10. Remove the tortillas from the pan and let cool on a wire rack. 
11. I served them right away after making the fajitas so I don't know yet how they hold up after time. I've read that you can store them in the fridge or freezer then reheat for a couple minutes in a skillet but I've personally not tried it. Yet.

Makes 4 tortillas 

On WW Blue 💙: 2 points for all 4, 1 point for 2

Sheet Pan Chicken Fajitas 

• Nonstick cooking spray 
• 3 bell peppers, deseeded, cut into quarters and cut into 1/2" slices (or 2 peppers and a small onion, sliced)
• 1 - 1.5 lbs boneless skinless chicken breast, cut into 1/2" slices
• 1 Tbsp low sodium taco or fajita seasoning (I used  FlavorGod's Fiesta Sweet and Tangy)
• Pinch of kosher salt 

1. Set the broiler to high with the rack in the top 1/3 of the oven
2. Cover a large sheet pan with heavy duty foil and spray with nonstick spray.
3. Spread out the peppers (and onion, if using) on the outer parts of the pan.
4. Spread the chicken pieces in a single layer in the center. Sprinkle the chicken with taco seasoning. Sprinkle the entire pan with a pinch of salt.
5. Broil for 10 minutes, watching to make sure the chicken and peppers don't burn, stirring once halfway through. Cut the thickest piece in half. If it's white, you're done! If not, broil for a couple more minutes. 
6. Serve on tortillas with your favorite toppings 

Serves 4-6

On WW Blue 💙, 0 points per serving!