Skip the shell, and go with these Low Carb Chicken Fajita Roll Ups! Easy to make, and super tasty!
Y’all we have been battling the funk a.k.a the sickness in our home for over a week now. It started last weekend with Kayla. She come home Saturday night sniffling and coughing, looking rough. She went in to work Sunday, but missed school Monday, got checked out on Tuesday, and by Wednesday night she was feeling much better.
Now, it’s Kelsie’s turn. She went to a sleepover on Friday night, and when we picked her up Saturday around lunch, she was fine…but by the afternoon, she was coughing and feeling terrible.
I quickly reached out to a friend that used to sell essential oils and bought some Thieves, because that stuff is amazing!! I spent all of yesterday cleaning the house, top to bottom scrubbing, and sanitizing everything.
As soon as Kayla got sick I went and bought the largest container of orange juice you can buy, vitamins for Zack and I (Kelsie already takes them on a daily basis), and Emergence. <—- I am hoping that stuff keeps Zack and I from getting it, since it didn’t work for Kelsie. 🙁
We are leaving for vacation this week and ain’t nobody got time for that! I have prayed that it wasn’t the flu or strep, since both are going around. It’s likely not, because it’s not what Kayla had. However, Kelsie is running fever, and Kayla didn’t. Only time will tell!
Ok, ok, enough about the funk..y’all want to know all about the low carb chicken fajita roll ups! I get it. I completely understand. I want to tell you all about these.
The chicken breast is perfectly juicy, because we aren’t going to over cook it. And the veggies have the perfect tender crisp texture that we love so much in our fajitas.
Yes, we are skipping the tortilla, but you won’t miss it, I promise! The chicken acts as your shell to keep all those carbs away.
I have seen these all over Pinterest for a while now. I knew that I wanted to make my own version with our fajita seasoning, because this marinade is unlike other fajita seasonings you’ve had. While it’s cooking, it smells like you just stepped into your favorite Mexican restaurant, and they walked by you with a sizzling pan of fajitas. So yummy!
You could totally do this with steak, if red meat if your thing. I happen to love steak fajitas, I just haven’t gotten the chance to make this recipe that way yet. Shrimp is outta the question, because you can’t roll it up. However, you could totally just use this sauce with shrimp and peppers with onions. To.die.for! Seriously. You have to try it!
Low Carb Chicken Fajita Roll Ups ingredients:
- boneless skinless chicken breasts
- bell peppers
- olive oil
- Worcestershire sauce
- chili powder
- chili flakes
Can I substitue the sugar?
Yes. You can use your favorite granulated or liquid sugar. Or leave it out altogether.
Dial back the spice by limiting the amount of chili flakes and chili powder in this recipe. Start with half the amount written.
You can always add more spice!
This is our new way to enjoy fajitas, with a side of this Perfect Mexican Rice. I think y’all are gonna love it too. If you try it out, let us know what you think!
A few of our favorite low carb recipes:
- 4 boneless skinless chicken breasts pounded out very thin
- 2 large bell peppers, your choice of color, sliced
- ½ medium onion, thinly sliced
- ⅓ cup olive oil
- 3 tablespoons Worcestershire sauce
- 1 tablespoon cumin
- 1 lime, juice
- 2 cloves garlic, chopped
- 1 tablespoon chili powder
- ½ teaspoon chili flakes
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon sugar
- Mix together the olive oil, lime juice, and all of the seasonings together.
- Place the sliced onion and peppers into a gallon zip top bag, and pour half of the marinade in. Toss to coat, and set aside.
- Place the pounded out chicken breasts into another gallon zip top bag, and pour the remaining marinade in. Toss to coat, and place in the fridge for at least an hour.
- When ready to cook, preheat the oven to 375 degrees. Line a baking sheet with foil, and set aside.
- Place one chicken breast onto the baking sheet, and place 6 bell pepper slices and 3 onion slices in the center. Roll up, and leave on the baking sheet with the seam side down. Do this to the remaining chicken, peppers and onions. (If you have peppers and onions left over, while the chicken is cooking, toss them into a medium pan over medium to high heat, and cook until they are to your liking)
- Bake uncovered for 25 to 30 minutes, or until the chicken is no longer pink
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 417Total Fat: 23gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 102mgSodium: 806mgCarbohydrates: 14gFiber: 2gSugar: 7gProtein: 39g