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Grilled Vegetable and Chicken Fajitas (Leftover Makeover!)

Ingredients

  • ½ teaspoon chili powder
  • ⅛ teaspoon cumin
  • ⅛ teaspoon paprika
  • ¼ teaspoon onion power
  • ¼ teaspoon salt
  • pinch of black pepper
  • pinch of cayenne
  • ¼ teaspoon sugar
  • 1 clove garlic minced
  • 2 tablespoons olive oil
  • juice of half a lime plus more for serving
  • ½ pound boneless skinless breasts
  • leftover grilled vegetables zucchini, mushrooms, squash, onions, eggplant, etc
  • small flour tortillas
  • cheese salsa, sour cream, guacamole, cilantro

Instructions

  1. Add chili powder, cumin, paprika, onion powder, salt, black pepper, cayenne, sugar, and garlic to a medium-sized bowl.
  2. 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.
  3. Grill the chicken over medium-high heat until cooked through. Set aside to cool. Once cool enough to handle, shred.
  4. Heat the grilled vegetables on your stovetop over medium heat until heated throughout. Toss with the shredded chicken.
  5. To assemble your fajitas, top flour tortillas with the vegetable an chicken mixture. Squeeze a little lime juice on top. Serve with desired toppings.