Slow Cooker Chicken Fajitas with Cauliflower Tortillas

6 servings

Ingredients

• 2 lbs. chicken breast, sliced into 1-inch by 3-inch strips
• 2 tsp chili powder
• 1 tsp smoked paprika
• ½ tsp onion powder
• 6 tsp lime juice
• 1½ cups red bell pepper, sliced
• 1½ cups yellow bell pepper, sliced
• 1 cup scallions, chopped into 1-inch pieces
• 1 medium onion sliced into slivers.
• 2 cloves garlic, sliced
• 5 cups riced cauliflower
• 3 large eggs
• ¼ tsp salt
• ½ cup reduced-fat shredded cheddar cheese
• 6 oz. low-fat plain Greek yogurt
• 1 avocado, sliced
• 6 lime wedges

Directions

1. Toss chicken strips with smoked paprika, onion powder, chili powder and lime juice.
2. ⁠ Add chicken to the slow cooker and add bell peppers, garlic, onion and scallions. Toss till combined.
3. ⁠Cover and cook and on high for 4-6 hours.
4. ⁠To make Cauliflower Tortillas, spread the cauliflower onto a backing sheet lined with a silicon liner or parchment paper and back at 425 F for 30 minutes or until golden brown. Remove from oven and let it cool down.
5. ⁠In a paper towel or kitchen towel, squeeze out excess liquid. Mix the cauliflower with eggs and salt.
6. ⁠Using 1/3 cup measure make tortillas into 6” rounds on the lined sheet pan. Bake at 400 degrees for 8 minutes.
7. ⁠Serve tortillas with 6 oz of chicken strips and 1/2 cup of veggies. Top each tortilla with a light sprinkle of cheddar cheese (4 tsp’s),1 oz of plain Greek yogurt, and 1 oz of avocado.
8. ⁠Serving is the 1 taco per person with a lime wedge
Enjoy!