Leftovers tend to go very fast in my house, unless, of course, those leftovers are vegetables.
It seems like there’s always a bowl of grilled (or roasted, in winter) vegetables hanging out in my fridge. I could come up with a million and one uses for them — omelets, salads, wraps — but my boys are a whole lot pickier. I have to “hide” the veggies in their favorite foods to get their approval and these fajitas are perfect for that!
When I made these I had a bowl full of grilled onions, zucchini, and mushrooms needing to be used, but any vegetable you happen to have on hand would work. Yellow squash would be especially delicious, I think!
These are incredibly versatile too. Not feeling the chicken? Beef or fish would work great! Serve them with whatever toppings you love, but I think they are best with just a tiny bit of cheese and some super-spicy salsa.
Grilled Vegetable and Chicken Fajitas (Leftover Makeover!)
1/2 teaspoon chili powder
1/8 teaspoon cumin
1/8 teaspoon paprika
1/4 teaspoon onion power
1/4 teaspoon salt
pinch of black pepper
pinch of cayenne
1/4 teaspoon sugar
1 clove garlic, minced
2 tablespoons olive oil
juice of half a lime (plus more for serving)
1/2 pound boneless, skinless breasts
leftover grilled vegetables (zucchini, mushrooms, squash, onions, eggplant, etc)
small flour tortillas
cheese, salsa, sour cream, guacamole, cilantro
- Add chili powder, cumin, paprika, onion powder, salt, black pepper, cayenne, sugar, and garlic to a medium-sized bowl.
- Whisk in olive oil and the juice of the lime. Put the chicken in the bowl and toss it around to make sure it’s coated. Let marinate for 30 minutes.
- Grill the chicken over medium-high heat until cooked through. Set aside to cool. Once cool enough to handle, shred.
- Heat the grilled vegetables on your stovetop over medium heat until heated throughout. Toss with the shredded chicken.
- To assemble your fajitas, top flour tortillas with the vegetable an chicken mixture. Squeeze a little lime juice on top. Serve with desired toppings.
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