Chicken Tortillas with Whole-Wheat Tortillas

By glomcrae

from Viking Cooking School

Ingredients

• Marinade:
• 6 T. freshly squeezed lime juice (about 4 limes)
• 2 T. canola oil
• 1 whole green onion, very finely chopped
• 1 clove garlic, minced
• 1/2 t. dried oregano
• 3/4 t. chile powder, or to taste
• Salt and freshly ground pepper, to taste
• Fajitas:
• 2 (6 ounce) boneless skinless chicken breasts
• 1 ripe avocado (preferably Hass)
• 1 1/2 T. freshly squeezed lime juice (about 1 lime)
• Salt and freshly ground black pepper, to taste
• 2 T. extra-virgin olive oil, plus extra for oiling grill
• 2 bell peppers (preferable 1 red and 1 yellow), thinly sliced
• 1 large yellow onion, thinly sliced
• 8 (7 inch) whole-wheat tortillas
• 1 cup Pico de Gallo (recipe in Appetizers) or Salsa, as an accompaniment

Details

Servings 4

Preparation

Step 1

1. For the Marinade: In a medium, shallow dish (or plastic zip-top bag), combine the lime juice, oil, green onions, cilantro, garlic, oregano and chile powder; season to taste with salt and pepper. Whisk (or shake) to mix.

2. For the Fajitas: Add the chicken to marinade; cover the dish (or seal the bag), and let marinate in the refrigerator for at least 30 minutes (or up to 3 hours). When ready to cook, remove the chicken, and pat dry with paper towels. Discard the marinade.

3. Halve the avocado, remove and discard the pit, and scoop out the flesh. Thinly slice the avocado, and arrange it on a small plate. Drizzle with the lime juice to keep it from turning brown; season with salt and pepper, then set aside until needed.

4. Heat a large fry pan over medium-high heat; add the oil, and heat through. Add the peppers and onions and cook, stirring occasionally, until just crisp-tender, about 3 to 4 minutes. Season to taste with salt and pepper. Transfer to a bowl, and keep warm.

5. Preheat the over to 250 degrees F. Wrap the stack of tortillas in aluminum foil, and place in the oven while you prepare the rest of the dinner.

6. Preheat the grill to medium-high. Clean the grates with a stiff brush, then oil liberally to prevent sticking. (Note: To use a grill pan, preheat an oiled grill pan to medium-high heat.)

7. Place the chicken breasts onto the hot oiled grill, and cook for about 2 minutes. Without turning, rotate the breasts 90 degrees and continue cooking until seared on the outside, about 2 minutes more; this will produce beautiful cross-hatch grill marks. Flip the breasts over, and repeat the process. (Note: Cook to an internal temperature of 165 degrees F.) Transfer the breasts to a clean platter to rest for about 5 minutes.

8. Slice the breasts crosswise into 1/4-inch thick strips. Place the warm tortillas, sliced avocado, onions and peppers, chicken strips and pico de gallo (or salsa) where everyone can easily reach them. To assemble a fajita, place a tortilla on your plate. Add a few strips of chicken, some of the onion and peppers, a spoonful of pico de gallo (or salsa), and a slice or two of avocado. Roll up and enjoy!