Barbecue Chicken Fajitas

Continental

chicken, bbq

Ingredients Quantity Unit of Measure
Barbeque Sauce
Chicken Breast Boneless
Chili Sauce
Cumin Powder
Garlic Powder
Green Pepper (Capsicum Green)
Lemon
Olive Oil
Onion Dry Red
Oregano Powder
Red Chili Powder
Refined Wheat Flour (Maida)
Table Salt
Worcestershire Sauce
75
0.5
65
4
2
0.15
0.04
0.045
0.2
5
15
0.225
0.005
15
Grams
Kilogram
Grams
Grams
Grams
Kilogram
Kilogram
Litre
Kilogram
Grams
Grams
Kilogram
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Millilitre

Fajita Sauce1. Combine the barbeque sauce, chili sauce, lemon juice, worcestershire sauce, chili powder, garlic powder, oregano powder and cumin powder.2. Marinate chicken in half of sauce, 20 minutes. Of remaining sauce, set aside 3 tablespoons for tortillas; use remainder for basting. 3. BBQ chicken and vegetables over medium-low heat, basting and turning frequently until chicken juices are clear and vegetables are tender crisp. Heat tortillas on warming rack; brush with sauce. Cut chicken and vegetables into thin strips; serve tortillas. Tortilla 4. In a large bowl, combine flour and salt. Stir in water and oil. Turn onto a floured surface; knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough. Let rest for 10 minutes.5. Divide dough into eight portions. On a lightly floured surface, roll each portion into a 7-in. circle.6. In a large nonstick skillet coated with oil, cook tortillas over medium heat for 1 minute on each side or until lightly browned. Keep warm.

 

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