Fajitas + Yesterday’s Chicken

Return to This Week’s Menu

Fajitas + Yesterday’s Chicken

Serves 4  | Prep Time: 5 minutes | Cook Time: 15 minutes

A good plan sets you up for success (save time anyone?) not just today, but the next. I’ve planned in these fajitas for you to enjoy to use up the left over Peruvian Chicken + Green Sauce (if there’s any left). Just the vegetables alone are delicious.


  • 3 tablespoons extra virgin olive oil
  • 1 white onion, thinly sliced
  • 2 red bell peppers, sliced
  • 1 bunch collard greens, thinly sliced (or dark leafy greens like Swiss chard, turnip greens or kale.
  • 2 teaspoons of smoked paprika or chili powder (optional)
  • Yesterday’s chicken (removed from the bone and torn into bite size pieces) from the Peruvian Chicken
  • 1 pack tortillas (go for Siete Tortillas if you want a grain free variety)
  • Green Sauce (see Peruvian Chicken + Green Sauce in the menu)

Chef Tips

This is just as good in a vegetarian version. I would add a can of pinto or black beans right at the end to warm them through with the vegetables and perhaps some feta. 


Step 1

Preheat a large skillet over medium heat, add olive oil pepper and onions. Season with salt. Cook until tender about 7-8 minutes. Add in the collard greens and smoked paprika if using and cook until wilted. About 2 minutes. Taste for seasoning.

Step 2

Warm the tortillas on a large baking tray or directly in a dry skillet over medium heat. Warm the chicken and serve alongside the green sauce and vegetables.