Baked Chicken Fajitas

Buttermilk Baked Chicken


1 T . olive oil

1 red or orange diced bell pepper

1/2 onion, diced

1 clove minced garlic

1/2 T. taco seasoning

2 c. shredded cooked chicken (Canned)

1 c. shredded Mexican cheese blend

12 small flour tortillas

1 c. Shredded Cheese (Optional, not included in macro count)


1. Preheat oven to 415 F. Line a baking sheet with foil; lightly coat foil with cooking spray.
2. In a large skillet over medium-low heat, warm olive oil.
3. Add diced pepper and onion, and cook until veggies are soft.
4. Stir in garlic, and cook until fragrant, about 30 seconds.
5. Add taco seasoning, and cook for 30 seconds.
6. Add chicken, and stir to combine.
7. Remove skillet from heat.
8. Add about 1 ½ - 2 tablespoons of filling to the outer third of each tortilla.
9. Sprinkle cheese evenly over chicken filling.
10. Roll tortilla up.
11. Place seam side down on the prepared baking sheet.
12. Bake 12 minutes, or until crisp.

Macros (without Tortillas) - 2 Servings: 6g Carbs, 2g Fat and 21g Protein