Low-Cal Fajita Sandwiches

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

Ingredients:

  • 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
fajita_sandwich1
Grilled chicken tenderloin, grape tomatoes, Colby-Jack cheese, red onions, green bell peppers, & flatbread
  1. Preheat oven 350°F
  2. Grease baking dish with olive oil.  Place chicken in dish.  
  3. Drizzle 2 tsp olive oil over chicken.  Season with 1 tsp of salt and 1 tsp of pepper.
  4. Cook for 15 minutes or until roughly halfway done.
  5. Grease cast iron pan well.  Sprinkle salt and pepper in pan.  Turn on stove to medium heat.  
  6. 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. 
  7. 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.  
  8. 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!  
  9. Continue cooking until chicken is slightly crispy on edges.  This only takes about an extra minute or two.
  10. 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. 

Low-Cal Fajita Sandwiches

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!

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