Dairy-Free Chicken Tortilla
Brighten up your mealtime with this flavorful Dairy-Free Chicken Tortilla recipe—a wholesome, satisfying dish that's packed with vibrant veggies, aromatic spices, and tender chicken. Perfectly seasoned with cumin and chili powder, the savory chicken and bell pepper mixture is simmered to perfection in a tangy tomato sauce, creating a rich and hearty filling. Served on warm, toasted corn tortillas and topped with a burst of fresh cilantro and a zesty squeeze of lime, this recipe is not only dairy-free but also quick and easy, coming together in just 45 minutes. Whether you're looking for a family-friendly dinner or a healthy take on Tex-Mex, this dish delivers bold flavors without the dairy, making it a crowd-pleaser for any occasion!
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breasts
- 3 tablespoons Olive oil
- 1 large, diced Yellow onion
- 3 minced Garlic cloves
- 1 diced Red bell pepper
- 1 diced Green bell pepper
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Tomato sauce
- 2 cups Chicken broth
- 8 pieces Corn tortillas
- 0.5 cup, chopped Fresh cilantro
- 1 cut into wedges Lime
Instructions
Cut the chicken breasts into bite-sized pieces.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Add the chicken pieces to the skillet and cook for 5-7 minutes, or until they are browned and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Add the diced onion and cook for 3 minutes until softened.
Add the minced garlic, red bell pepper, and green bell pepper to the skillet. Cook for 5 minutes until the peppers are tender.
Stir in the ground cumin, chili powder, salt, and black pepper. Cook for another 1 minute to toast the spices.
Add the tomato sauce and chicken broth to the skillet. Bring to a simmer, then return the cooked chicken to the skillet.
Reduce the heat to low and let the mixture simmer for about 10 minutes to allow the flavors to meld.
While the chicken mixture simmers, heat a dry skillet over medium heat. Toast each corn tortilla for about 30 seconds on each side until warm and slightly crispy.
To serve, place a portion of the chicken mixture onto each toasted tortilla.
Garnish with fresh cilantro and a squeeze of lime juice.
Serve immediately and enjoy your dairy-free chicken tortilla!
Nutrition Facts
Calories |
2287 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.0 g | 96% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 4265 mg | 185% | |
| Total Carbohydrate | 220.9 g | 80% | |
| Dietary Fiber | 38.1 g | 136% | |
| Total Sugars | 24.6 g | ||
| Protein | 178.1 g | 356% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 426 mg | 33% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 3095 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
