Slow Cooker Chicken Fajitas with Cauliflower Tortillas

Optavia Counts:

• 1 Leaner
• 1 Healthy Fat
• 3 Green
• 3 Condiments

A complete Lean & Green meal, this NEW recipe features slow cooked chicken breasts with fajita seasonings, sliced peppers, and lime juice served with simple 3-ingredient cauliflower tortillas and your favorite fajita toppings. Make it, share it, freeze leftovers! (1 Leaner, 1 Healthy Fat, 3 Green, 3 Condiments per serving)
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Ingredients:

• Chicken Fajitas
• 2 lbs. chicken breast, sliced into 1-inch by 3-inch strips
• 2 tsp chili powder
• 1 tsp smoked paprika
• ½ tsp onion powder
• 6 tsp lime juice
• 1½ cups red bell pepper, sliced
• 1½ cups green bell pepper, sliced
• 1 cup scallions, chopped into 1-inch pieces
• 2 cloves garlic, sliced
• Cauliflower Tortillas
• 5 cups riced cauliflower
• 3 large eggs
• ¼ tsp salt

Toppings:

• ½ cup reduced-fat shredded cheddar cheese
• 6 oz. low-fat plain Greek yogurt
• 1 avocado, sliced (about 6 oz. sliced avocado)
• 6 lime wedges

Directions:

1. Toss the chicken strips with the chili powder, smoked paprika, onion powder and lime juice.
2. Place the chicken strips into the slow cooker. Add the red pepper, green pepper, scallions, and garlic. Toss until combined.
3. Cover and cook on high for 4 to 6 hours.
4. For the Cauliflower Tortillas:
5. Spread the cauliflower on a baking sheet lined with parchment paper and bake at 425⁰F for 30 minutes until golden brown. Remove from oven and allow to cool.
6. In a kitchen towel, squeeze the cauliflower to remove excess moisture. Mix the cauliflower with the eggs and salt.
7. Using a 1/3 cup measure, spread the cauliflower mixture into 6, (6-inch) rounds on the parchment lined sheet pan. Bake at 400⁰F for 8 minutes.
8. To serve, fill each cauliflower tortilla with 6 ounces of chicken strips and ½ cup of pepper strips. Top each with 4 teaspoons shredded cheddar, 1 ounce Greek yogurt and 1 ounce avocado slices. Serve 1 tortilla per person with a wedge of lime for squeezing.