Crispy Chicken Fajitas with Chipotle Twist

Step 1: Prepare the Salsa

1. Combine Ingredients: In a small bowl, add your chopped tomatoes, diced onion, chopped cilantro, minced jalapeño, and lime juice.
2. Season: Sprinkle with salt to taste. Mix everything together until well combined.
3. Set Aside: Let the salsa sit for at least 10 minutes to allow the flavors to meld, stirring occasionally.

Step 2: Flatten the Chicken

1. Lay It Out: Place the chicken breasts on a cutting board.
2. Cover: Use a piece of plastic wrap or parchment paper to cover the chicken. This prevents splatter and keeps things tidy.
3. Pound to Even Thickness: Using a rolling pin or a heavy pan, gently pound the chicken to about ½ inch thick. Focus on the thicker parts to ensure even cooking.

Step 3: Bread the Chicken

1. Prepare Flour Mixture: On a large plate, mix together the flour, smoked paprika, garlic granules, and a good pinch of salt. This will create a flavorful coating for the chicken.
2. Prepare Egg Mixture: In a separate bowl, crack the egg and whisk it together with 1 tablespoon of chipotle paste until smooth. This adds both flavor and moisture to the breading.
3. Prepare Breadcrumbs: Spread the breadcrumbs evenly on a third plate.
4. Dredging Process:
   • Flour: Take each flattened chicken breast and coat it evenly in the seasoned flour. Shake off any excess.
   • Egg: Dip the floured chicken into the egg mixture, ensuring it’s fully covered.
   • Breadcrumbs: Finally, roll the chicken in the breadcrumbs, pressing gently to ensure an even coating. Repeat for all chicken pieces.

Step 4: Cook the Vegetables

1. Heat the Pan: In a large frying pan, heat 1 tablespoon of vegetable oil over medium heat until hot.
2. Sauté Onions: Add the chopped onion and cook for about 10 minutes, stirring occasionally, until it becomes translucent and starts to soften.
3. Add Garlic: Stir in minced garlic and cook for an additional 2 minutes, until fragrant.
4. Incorporate Tomato Purée: Squeeze in the tomato purée and the remaining tablespoon of chipotle paste. Stir to combine.
5. Add Peppers: Toss in the sliced bell peppers, season with salt and pepper, and cook for 8–10 minutes, stirring frequently, until they are tender. Remove from heat and transfer to a serving dish. Wipe the pan with a paper towel to remove any residue.

Step 5: Cook the Chicken

1. Heat Oil: Add the remaining 1 tablespoon of oil to the cleaned frying pan and heat over medium-high heat.
2. Cook Chicken: Carefully place the breaded chicken in the pan, making sure not to overcrowd it. Cook for about 4 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F or 74°C).
3. Drain: Once cooked, transfer the chicken to a plate lined with paper towels to drain excess oil. Let it rest for a minute before slicing on the diagonal.

Step 6: Assemble Your Wraps

1. Prepare Tortillas: Warm the tortilla wraps in a dry skillet for about 30 seconds on each side to make them pliable.
2. Layer Ingredients: On each tortilla, add a generous spoonful of salsa, a few slices of the chicken, and a scoop of the sautéed vegetable mixture.
3. Add Toppings: Top with soured cream and any additional toppings you prefer, such as avocado slices, shredded cheese, or fresh cilantro.
4. Wrap It Up: Roll the tortilla tightly, tucking in the sides as you go to prevent fillings from spilling out.
5. Serve: Cut the wraps in half if desired, and serve with lime wedges and extra salsa on the side for dipping.

Tips for Success

• Chicken Alternatives: You can substitute chicken with turkey or even tofu for a vegetarian option.
• Customize Your Salsa: Feel free to add diced mango or pineapple for a sweet twist.
• Make Ahead: The salsa can be prepared a few hours in advance and stored in the refrigerator.
• Cooking in Batches: If you have more chicken than can fit in the pan, cook it in batches to ensure even cooking.

Enjoy your flavorful wraps!