Fajitas. Five minutes. Those words don’t seem to go together. And yet with my Five Minute Fajita Crisps, it is (almost!) possible. Granted, it depends on what meat and veggies you start with…..so here are some tips on that:
Sometimes I roast the veggies I’m going to use in my fajita crisps…and serve extra on the side. (Check out my post about Fall Roasted Veggies!)
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1. Keep cooked chicken on hand to pull out for these fajita crisps, stir fries, and more.
2. Use homemade low carb wraps for soft wraps (like this recipe) when you are wanting to keep your carbs super low (but fat isn’t an issue). Use store bought low carb or other healthy store-bought tortillas for crisped ones.
3. Roast veggies earlier in the week for one meal and save some out for these crisps. (Another great use for the Air Fryer is crisping leftovers that were crispy the first time! I love this feature!)
4. I also like to keep cubed chicken and beef (separate!) in this marinade in my freezer. This meat would also work well in these crisps!
5. And for a “pizza version” of these crips, click here.
Snack foods and “fun foods” don’t have to mean “junk foods”! Keep things on hand to make movie night, game night, family night, back porch night foods. And make what is usually considered a ‘cheat day” into a “health day”! 🙂
Unbaked Fajita Chicken Crisps—These broil REALLY fast, so watch them closely!
- Pre-cooked/pre-made chicken*
- Shredded cheese of your choice
- Flour tortillas
- Garlic flavored non stick cooking spray (or melted butter with garlic)
- Optionals: Onions and peppers (sometimes I have these pre-cooked and frozen with my meat; sometimes I don't use them at all)
- Lay flour torts out on cookie sheet sprayed with cooking spray. Spray the tops of the torts and broil them under the broiler until tanned and somewhat crispy (twenty to sixty seconds---watch carefully!).
- Remove torts from oven and sprinkle with chicken (and veggies, if desired) then shredded cheese.
- Put pan back under broiler until cheese is bubbly (one minute or so--watch carefully!).
- Cut in fourths and serve with sour cream, shredded lettuce, tomatoes, salsa, black olives, etc.
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Note: This is a good way to use up leftovers–and can be made lower carb than many other Mexican dishes because it only uses one tortilla each and you can really top it with a lot of protein and veggies. Also, for lower carbs, use the Carb Balance tortilla shells.
