chicken fajitas with pico de gallo and salsa verde & homemade whole wheat tortilla

I started this blog with only one objective in mind: recording my recipes for my children to use someday. So here are 5 recipes in one blog post!

Whole Wheat Tortilla (slightly adapted from here)

(yields 12)

• 195 g (or 1 1/2 cups) whole wheat flour (I use white whole wheat flour), plus extra for rolling
• 1/2 tsp salt
• 1/2 tsp baking powder
• 3 tbsp olive oil
• 1/2 cup water, plus an extra 2-4 tbsp

1. Mix the first 3 ingredients in a large bowl. Add oil and mix in as well.
2. Add 1/2 cup of water and start to make the dough. Add additional water, 1 tbsp at a time, as required to make a soft dough. It should not be sticky.
3. Divide the dough into 12 equal pieces. Roll each piece between the palms of your hands and flatten. Cover and let rest for 15-30 minutes.
4. On a lightly floured surface, roll each disk to about 5 1/2 inches in diameter.
5. Cook each tortilla in a frying pan on low-medium heat. Cook each side for one minute, or until lightly browned (If hear a searing sound when you place the tortilla on the frying pan, reduce the heat setting.)

Pico de Gallo (slightly adapted from here)

(approximately fills a 500 ml jar)

• 300 g (about 3 roma tomatoes) tomatoes, finely diced
• 140 g (about 1 small) red onion, finely diced
• 1 fresh jalapeno pepper, seeded and finely chopped
• 1/2 tsp salt
• 1 tbsp lime juice
• handful of finely chopped fresh coriander

1. Place a colander over a bowl. Place tomatoes in the colander, stir in the salt and let the tomatoes rest for at least two hours. Gently squeeze them (without mashing them) and spoon them out of the colander. (Do not discard the tomato water in the bowl below… it is good for you and quite yummy… drink it!)
2. Mix in all the other ingredients.
3. Serve at room temperature. (Will keep in the refrigerator for 5 days in a sealed container.)

Salsa Verde (slightly adapted from here)

(approximately fills a 500 ml jar)

• 350 g tomatillos, coarsely chopped
• 60 g (about 1/2 small) white onion, coursely chopped
• a handful of cilantro, coarsely chopped
• 1 fresh jalapeno pepper, seeded and coarsely chopped
• 1 clove garlic, sliced
• 1/2 tsp salt
• 2 tbsp olive oil
• pepper to taste

1. Using a food processor (or an immersion blender, like I do), process the first 5 ingredients until slightly chunky (not completely puréed).
2. Transfer the mixture to a saucepan and mix in the salt, pepper and olive oil.
3. Cook, uncovered,  over medium-high heat for 4-5 minutes, mixing occasionally.
4. Serve at room temperature. (Will keep in the refrigerator for 5 days in a sealed container.)

Vidalia Onions and Sweet Peppers for Fajitas

(serves 6-8)

• 1 vidalia onion
• 3 sweet peppers (colours of your choice)
• 2 tbsp avocado oil (or another high smoke point oil)
• 1/2 tsp salt

1. Thickly slice the onion and the peppers.
2. Heat oil in a cast iron skillet (or stainless steel frying pan) over medium-high heat.
3. Add vegetables and coat with oil. Cook, uncovered, on high heat, mixing occasionally until vegetables are just softened and their edges slightly browned.
4. Season with salt and transfer to serving plate. Keep skillet for cooking the chicken.

Chicken Fajitas

(serves 6-8)

• 4 chicken breasts
• 2 tbsp avocado oil (or another high smoke point oil)
• 1 tbsp lime juice
• 1/2 tsp salt
• pepper to taste

1. In a 375ºF preheated oven, convection bake chicken breasts for 30 minutes, flipping them halfway. They should be cooked through (180ºF on a meat thermometer). This step can be done up to a day in advance and stored in fridge.
2. Cut baked chicken breasts into slices.
3. When the onions and peppers have been cooked, add additional oil and allow it to heat up.
4. Add the chicken slices and cook on high heat, stirring occasionally, until edges are browned and crispy. Mix in the salt at this step as well.
5. When done, turn off heat, mix in lime juice, season with pepper and transfer the chicken to serving platter.