Shredded Chicken Fajitas

These are the best darn fajitas I’ve ever had!



They’re savory, flavorful and fresh. So delish. And it was fast!

Here’s what you need:

1 Green Bell Pepper
1 Red Bell Pepper
1 small onion
1 Roasted Whole small chicken (Rotisserie is great!)
1 Whole Romaine lettuce stalks or Head of Lettuce
3 tbsp avocado oil
Dash of sea salt (for veggies)
Optional: avocado, diced tomatoes, salsa
Homemade spice mix (to follow) This is ESSENTIAL! No store bought! Not paleo and not very good


Slice your peppers and onions longways but finely. Don’t make them thick! Nice thin slices here. Over medium low heat with 2-3 tbsp of avocado or olive oil. Add a dash of salt to help them sweat out.

Okay now while that sweats out, we mix our seasoning together. This is the most delicious spice mix for Mexican food EVER! And I did it all by trial and error.


1 tsp of sea salt
1 tsp of ground black pepper
1 tsp of garlic powder
1 tsp of onion powder
1 tsp of oregano
1 tsp chili powder
1 tsp smoked paprika
1 tsp cumin

Mix that together and dump half into your veggies.

Once your veggies are soft, add your shredded chicken, along with a few tablespoons of water and the rest of your spice mix. Cook for about 15 minutes.



Wait till your meat and veggie mix comes to a warm room temp. This prevents the romaine leaves from wilting and ripping.

Put about 3-4 tablespoons on each romaine leaf, top with an avocado slice and chopped tomatoes.


What makes these ridiculously yummy is our homemade spice mix and letting the shredded chicken cook down with the veggies and spices for so long. The flavors marry and the fresh leaves and toppings make it the perfect paleo meal!

Let me know if you try it!


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