Fajitas are my second go-to supper when we don’t have much time to cook.  The best thing about them is that everyone loves them in my house, and everyone eats them a different way, and it’s always healthy no matter how they eat it!  Roll up tortilla with cheese and salsa?  Go for it.  Sauteed meat and veggies with a dollop of yogurt on top? Why not?

I used beef in this recipe but chicken tastes wonderful too.  If you come home and don’t have any meat defrosted, it’s not a major roadblock.  Slicing partially frozen meat is actually easier than slicing regular raw meat.  You can prepare everything in advance earlier in the day, then literally take 12 minutes to get your food on the table (including preheating time).

1. 1.Slice 2 sweet peppers into strips or rings.  You can have two green peppers, or mix up some red and yellow and orange ones as well.  Maybe 4 halves of each different colour.   Whatever you have in stock.  Slice 1 medium onion into strips or rings.  Toss into a glass or ceramic bowl.
   

2. 2.Slice 1 lb (1/2 kg) of chicken or beef into strips.  I usually use an inexpensive cut of beef, such as inside round marinating steak.  If you slice it thin against the grain, it cooks very nicely.
   

3. 3.Add meat to veggies in bowl, and then pour in 1/2 cup Italian salad dressing.  At this point, you can allow the meat and dressing to marinate in the fridge for the day, or for 20 minutes at room temperature, or 5 minutes if you are rushed for time.
   

4. 4.Preheat a skillet to medium and add a tbsp of olive oil.  Add meat and veggies, a dash of pepper, and some seasoning to taste.  I like using a shake of a table seasoning, or Montreal steak spice, or a mix of garlic powder and a pinch of cayenne pepper.  Cook till meat is done, about 10 minutes.
   

5. 5. Meanwhile, wrap 10-12 medium sized whole-wheat tortillas in foil.  Heat in a 350’F oven for 10 minutes.
   

6. 6.Shred cheddar cheese and lettuce for toppings.  We also use salsa, and plain greek yogurt.  We use the yogurt instead of sour cream, because it is naturally lower in fat, higher in protein, and handy to have around the house.
   

7. 7.If you’ve never eaten a fajita before, this is how you assemble it: put a tortilla on your plate.  Place some meat and veggies along the centre in a line.  Top with lettuce, cheese, salsa, and yogurt, or whatever toppings you prefer.  Roll it up, leaving both sides open.  Take a bite.  Easy!!
   

FAJITAS

2 sweet peppers, any colour

1 medium onion

1 lb (1/2 kg) beef, pork or chicken

1/2 cup italian dressing

1 tbsp olive oil

seasoning to taste

10-12 medium whole wheat tortillas

1 cup shredded cheddar cheese

2 cups shredded lettuce

1 cup salsa

1 cup plain greek yogurt

1. 1.Slice sweet peppers into strips or rings.  Slice 1 medium onion into strips or rings.  Toss into a glass or ceramic bowl.
   

2. 2.Slice chicken or beef into strips. 
   

3. 3.Add meat to veggies in bowl, and then pour in Italian salad dressing and toss to coat.  At this point, you can allow the meat and dressing to marinate in the fridge for the day, or for 20 minutes at room temperature, or 5 minutes if you are rushed for time.
   

4. 4.Preheat a skillet to medium and add a tbsp of olive oil.  Add meat and veggies, a dash of pepper, and some seasoning to taste. Cook till meat is done, about 10 minutes.
   

5. 5. Meanwhile, wrap 10-12 medium sized whole-wheat tortillas in foil.  Heat in a 350’F oven for 10 minutes.
   

6. 6.Shred cheddar cheese and lettuce for toppings. 
   

7. 7.Serve fajitas with yogourt and salsa as well.
   

Serves 4-5 people