Lunch is my favorite meal of the day simply because of the endless possibilities. Despite the plethora of exciting lunch options I could indulge in, sandwiches are my “go-to” choice! They’re simple, fast, and just all-around super convenient. Unfortunately, I often get stuck in a rut and lunch is turkey on whole wheat four out of seven afternoons a week.
I always promise myself that when 12:00 pm rolls around, I’m going to eat something that will not only leave me satisfied but will cure my current craving. And what was it that I was craving this time around? Fajitas! The components of this sandwich don’t stray far from those in a fajita, so the only things that you might find missing are the guac, sour cream, refried beans, and lettuce. I thought I’d make it more sandwich-y by using flat bread instead of a tortilla. Although, it could be argued fajitas are already a type of sandwich, that’s beside the point.
Preparation time: 5 minutes
Cooking time: ~20 minutes
Yields 2 servings
- 2 chicken tenderloin strips
- 1/2 cup large green bell pepper, sliced
- 1/3 cup red onion, chopped
- 5-6 grape tomatoes, halved
- 2 slices of Colby-Jack cheese, sliced
- 2 flatbreads, cut in half
- Preheat oven 350°F
- Grease baking dish with olive oil. Place chicken in dish.
- Drizzle 2 tsp olive oil over chicken. Season with 1 tsp of salt and 1 tsp of pepper.
- Cook for 15 minutes or until roughly halfway done.
- Grease cast iron pan well. Sprinkle salt and pepper in pan. Turn on stove to medium heat.
- When the oven timer goes off, take out chicken and shred into medium-sized pieces. I used two forks to shred the chicken. Leave the oven on for later.
- Place shredded chicken in heated cast iron pan and turn stove to high heat. Add 1 tsp of cayenne powder, 1/2 tsp of chili powder, 2 tsp of red pepper flakes. Cook for ~5 minutes on high heat then turn back to low heat.
- While the chicken is cooking, place the flatbread in the oven for a slight toast (2-3 minutes). Don’t forget to add the cheese so that it is nice and melted!
- Continue cooking until chicken is slightly crispy on edges. This only takes about an extra minute or two.
- Take the flatbread out of the oven and layer the ingredients however you please. Voila! A fajita sandwich!
Note: While the chicken is cooking in the oven, make sure you begin heating up the pan when there are about 5 minutes left on the oven timer that way you don’t have to worry about the chicken cooling down while you wait for the pan to heat up.
There’s a reason why there aren’t any of the aforementioned missing fajita ingredients. This sandwich has a low calorie count at around 300 calories per serving which may seem like a lot for just one sandwich, but it definitely keeps you full until your afternoon snack!
Check it out on Pinterest!