Gluten-Free Slow Cooked Fajitas
These delicious slow cooked fajitas are perfect for an evening with friends. We’ve used gram flour to make the tortillas which is sometimes referred to as chickpea flour and makes a tasty, healthy and gluten free alternative to your typical tortillas. You could also use buckwheat flour. When making the tortillas it’s important to make sure you only just cover the bottom of the pan with the mixture, otherwise you’ll end up making them too thick (a bit like pancakes) and they’re much easier to assemble when thin. We like using the slow cooker to make meals when we have a busy day ahead, as it’s super easy to pop everything in, turn on and eat as soon as work’s finished.
Yield
15 servingsPrep
15 minCook
8 hrsReady
495 minIngredients
For the tortillas:
180g/6.5oz gram flour/chickpea flour
375ml/12.5fl oz water
2 tbsp. flax seed
For the fajitas:
450g/16 oz boneless chicken breasts
1 x 400g/14 oz can chopped tomatoes
6 sweet peppers (or 3 bell peppers)
1 onion
4 garlic cloves, crushed
1 tsp. chilli flakes
2 tsp. ground cumin
1 tsp. paprika
1 tsp. coriander
1 tsp. pepper
Juice from 1 lemon
1 tbsp. honey
Optional extras: mashed avocado, natural yoghurt.
Ingredients
For the tortillas:
180g/6.5oz gram flour/chickpea flour
375ml/12.5fl oz water
2 tbsp. flax seed
For the fajitas:
450g/16 oz boneless chicken breasts
1 x 400g/14 oz can chopped tomatoes
6 sweet peppers (or 3 bell peppers)
1 onion
4 garlic cloves, crushed
1 tsp. chilli flakes
2 tsp. ground cumin
1 tsp. paprika
1 tsp. coriander
1 tsp. pepper
Juice from 1 lemon
1 tbsp. honey
Optional extras: mashed avocado, natural yoghurt.
Directions
Pour half of the can of chopped tomatoes into the slow cooker.
Slice the peppers and onion, then add half of these on top.
Slice the chicken breasts into small strips and layer on top of the onion and peppers.
Sprinkle all of the spices on top of the chicken.
Add the other half of the can of tomatoes, the lemon juice, honey, the rest of the peppers and onions on top, then leave on a low/medium heat for 6-8 hours.
To make the tortillas: mix together all the ingredients until fully combined.
Heat a dash of oil in a frying pan, then pour in just enough of the mixture to cover the bottom of the pan and fry on a medium heat for 2 mins each side. Repeat until all the mixture is gone (should make approx 10-15 tortillas).
Once the chicken is cooked, assemble the tortillas and add a dash of natural yoghurt or guacamole to top.
