Veat Chicken Fajitas
Satisfy your Tex-Mex cravings with these vibrant and flavorful Veat Chicken Fajitas—a plant-based twist on the classic dish! Loaded with smoky vegan chicken strips, a colorful medley of red, green, and yellow bell peppers, and tender red onions, this recipe is packed with fresh ingredients and bold spices like chili powder, smoked paprika, and cumin. A dash of soy sauce and lime juice ties all the flavors together for a zesty finish. Perfectly nestled in warm tortillas and customizable with optional toppings like creamy avocado, zesty vegan sour cream, and fresh cilantro, these fajitas come together in just 30 minutes, making them an ideal weeknight dinner. Whether you're vegan or simply looking to explore creative meat-free meals, these fajitas are sure to become a household favorite!
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Recipe Information
Ingredients
- 300 grams vegan chicken strips (Veat or similar brand)
- 1 whole red bell pepper
- 1 whole green bell pepper
- 1 whole yellow bell pepper
- 1 whole red onion
- 2 tablespoons olive oil
- 2 whole garlic cloves, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon dried oregano
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 8 whole tortillas (flour or corn)
- 1 whole avocado, sliced (optional)
- 2 tablespoons fresh cilantro, chopped (optional)
- 0.5 cup vegan sour cream (optional)
Instructions
Slice the red, green, and yellow bell peppers into thin strips. Cut the red onion into similar thin strips.
Heat 1 tablespoon of olive oil in a large skillet or frying pan over medium-high heat.
Add the vegan chicken strips to the pan and cook for 5-6 minutes, stirring occasionally, until browned and heated through. Remove from the pan and set aside.
Add the remaining 1 tablespoon of olive oil to the same pan and toss in the sliced bell peppers and onions. Sauté for 5-7 minutes, stirring frequently, until softened but still slightly crisp.
Add the minced garlic, chili powder, ground cumin, smoked paprika, and dried oregano to the vegetables. Stir to coat evenly and cook for another 1 minute until fragrant.
Return the vegan chicken strips to the pan and add the soy sauce and lime juice. Stir everything together and cook for 2 more minutes to combine the flavors. Remove from heat.
Warm the tortillas in a dry skillet or microwave for a few seconds until pliable.
Assemble the fajitas by filling each tortilla with a generous portion of the vegan chicken and vegetable mixture. Top with optional garnishes like avocado slices, fresh cilantro, and vegan sour cream, if desired.
Serve immediately and enjoy your delicious Vegan Chicken Fajitas!
Nutrition Facts
Calories |
536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.5 g | 34% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 941 mg | 41% | |
| Total Carbohydrate | 49.2 g | 18% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 6.4 g | ||
| Protein | 23.4 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 128 mg | 10% | |
| Iron | 4.8 mg | 26% | |
| Potassium | 712 mg | 15% | |
*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.
