Leftovers tend to go very fast in my house, unless, of course, those leftovers are vegetables.
When I made these I had a bowl full of grilled onions, zucchini, and mushrooms needing to be used, but any vegetable you happen to have on hand would work. Yellow squash would be especially delicious, I think!
These are incredibly versatile too. Not feeling the chicken? Beef or fish would work great! Serve them with whatever toppings you love, but I think they are best with just a tiny bit of cheese and some super-spicy salsa.
Grilled Vegetable and Chicken Fajitas
- 1/2 teaspoon chili powder
- 1/8 teaspoon cumin
- 1/8 teaspoon paprika
- 1/4 teaspoon onion power
- 1/4 teaspoon salt
- pinch of black pepper
- pinch of cayenne
- 1/4 teaspoon sugar
- 1 clove garlic, minced
- 2 tablespoons olive oil
- juice of half a lime (plus more for serving)
- 1/2 pound boneless, skinless breasts
- leftover grilled vegetables (zucchini, mushrooms, squash, onions, eggplant, etc)
- small flour tortillas
- cheese, salsa, sour cream, guacamole, cilantro
Add chili powder, cumin, paprika, onion powder, salt, black pepper, cayenne, sugar, and garlic to a medium-sized bowl.
Whisk in olive oil and the juice of the lime. Put the chicken in the bowl and toss it around to make sure it's coated. Let marinate for 30 minutes.
Grill the chicken over medium-high heat until cooked through. Set aside to cool. Once cool enough to handle, shred.
Heat the grilled vegetables on your stovetop over medium heat until heated throughout. Toss with the shredded chicken.
To assemble your fajitas, top flour tortillas with the vegetable an chicken mixture. Squeeze a little lime juice on top. Serve with desired toppings.
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