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You will need:

2 Chicken breast or protein of your choice sliced into strips

¼ cup of apple cider vinegar

4 large Romaine lettuce leaves

1 sliced white onion

1 sliced green bell pepper

1 sliced red bell pepper

1 tablespoon of olive oil

1 tablespoon of honey

1 teaspoon of smoked paprika

1 teaspoon of garlic powder

1 teaspoon of cayenne pepper

1 teaspoon of turmeric

1 teaspoon of ground coriander

1 teaspoon of cumin seeds

¼ teaspoon of black pepper

¼ teaspoon of salt

1 avocado

1 lime

Pico de gallo

Naked Fajitas

Serves 2

Mexican food has always been a favourite of mine. It's so colourful, spicy and for the most part healthy. With so many dishes to choose from its a delightful culinary experience. But i can't help but always come back to my favourite Fajitas.

I've made a healthylicious version by exchanging the delicious but carby tortillas for the light and crisp lettuce.


  1. In a small bowl mix together the paprika, salt, pepper, cayenne, turmeric, cumin and coriander.
  2. Whisk the olive oil, honey and apple cider vinegar together and then coat the chicken.
  3. Pour the spice mix over the chicken and massage it in making sure all the chicken is coated.
  4. Cover and refrigerate for at least an hour or overnight.
  5. Heat a grill pan on a medium high heat with a little olive oil.
  6. Cook your chicken and then add the onions and peppers to heat them through but still have a little crunch.
  7. Dice the avocado and squeeze the juice of half a lime over it.
  8. Slice the remaining lime half into quarters for garnish
  9. Make sure your lettuce leaves are clean and dry.
  10. Plate your avocado, pico de gallo, lime and lettuce.
  11. Fill each lettuce boat with your grilled chicken, onions and peppers and enjoy.
Naked Fajitas