This morning we filmed another Kate’s Kitchen episode featuring these yummy fajitas. I call it family style because I prefer chopped ingredients over the typical julienned ingredients. It leads to fewer meltdowns at the table when my little cowboys and cowgirls bite into the tortilla. Chopped ingredients are much easier for little mouths to manage.

Here are the ingredients. This photo was taken late last summer on a night I didn’t have any fresh chicken in the house but needed dinner NOW. So I used a can of chicken. On the show today I used 3 chicken breasts. These fajitas go together so quickly and are great for using your summer garden vegetables. So start chopping your ingredients.

1 red bell pepper
1 green bell pepper
1 onion (not pictured)
3 chicken breasts (about 2 cups of meat)
1/2 head of cabbage (I used the coarse grater on my food processor–perfect!)

First, chop your chicken and pour 1/2-2/3 cup of Zesty (make sure it’s Zesty, not regular) Italian dressing over it and let it marinate while you prepare the other ingredients.

Once all the veges are chopped, heat your wok or a large fying pan. Pour meat and dressing into the hot pan and cook until no pink remains. About 7 minutes. Remove the meat from the pan (not the juices). Stir in the vegetables and stir fry until tender crisp, about 5 minutes. I usually add another couple tablespoons of Zesty Italian dressing at this point too. When the vegetables are tender crisp, add the meat back to the pan and heat through.

Serve on warm tortillas with Salsa Verde, not red salsa. The cabbage and salsa verde complement each other very well. Red salsa not so much.

On the show I also show you how to make these super easy whole wheat tortillas, but I’ll have to save that for another post. I’ll let you know when the new episode is up so you can see my littlest cowboy founder on Tilly’s Scandinavian Rice–yummy. Hope you enjoy these super simple fajitas.

Chicken Fajitas

2/3 – 1 cup Zesty Italian dressing
1 red bell pepper
1 green bell pepper
1 onion (not pictured)
3 chicken breasts (about 2 cups of meat)
1/2 head of cabbage (I use the coarse grater on my food processor–perfect!)

First, chop your chicken and pour 1/2 cup of Zesty (make sure it’s Zesty, not regular) Italian dressing over it and let it marinate while you prepare the other ingredients.

Once all the veges are chopped, heat your wok or a large fying pan. Pour meat and dressing into the hot pan and cook until no pink remains. About 7 minutes. Remove the meat from the pan (not the juices). Stir in the vegetables and stir fry until tender crisp, about 5 minutes. I usually add another couple tablespoons of Zesty Italian dressing at this point too. When the vegetables are tender crisp, add the meat back to the pan and heat through.

Serve on warm tortillas with Salsa Verde. Enjoy!

4 Response Comments

  • Jenni K. H.  June 8, 2012 at 11:27 am

    Yay! Another recipe from my favorite cook. I like the picture of the frying pan against the grass. What makes Zesty so special?

    It’s spinach season again. Got any innovative uses?

    And yes! Please post the whole wheat tortilla recipe.

  • Kate  June 10, 2012 at 3:20 pm

    Jenni, it was too dark to take pictures inside without a flash so out to the grass I went.

    Wish I knew what makes Zesty so special. I’m wondering if it’s a red wine vinegar in Zesty and white in regular Italian. There’s got to be some herb difference, too. Maybe red pepper flakes? Hmmm . . . not sure. I’ve not investigated this much.

    Innovative uses for spinach? You’ve seen my smoothie and salad posts. You gave me the Zuppa Toscana recipe. (I do prefer kale in it, though.) I’m sure you’ve slipped cooked spinach into your lasagna and other dishes upon occasion so I don’t know that I have anything to add to your repertoire.

  • Hayley  June 12, 2012 at 8:47 pm

    Thank you— looking forward to that tortilla recipe! and the Scandinavian Rice!

    hope you are well!

  • Dona Russell  September 10, 2012 at 8:14 pm

    Katrina, it was delicious. I had to try it as I love cabbage and it was such a unique twist on the traditional taco/fajita. I will take leftovers to work tomorrow for lunch and I bet it will even be better then, once the flavors blend overnight. I am enjoying your show and your blog. Thanks for taking the time to share your inspiration and skill with us.
    I am really looking forward to the freezer burrito post, hope to see it soon.