Chicken Fajita Lettuce Wraps and Mexican Spiced Zucchini on the Blackstone Griddle

Still plugging on my diet to hopefully win the weight loss friendly wager come February. This keto style chicken fajita lettuce wraps with Mexican spiced zucchini will hit the spot.

Healthy Chicken Fajita Lettuce Wraps and Mexican Spiced Zucchini on the Blackstone.

http://thehungryhussey.blogspot.com/2018/01/healthy-chicken-fajita-lettuce-wraps.html

Ingredients:

4-5 chicken tenders cut into cubes
1-2 bell peppers (I did a medley of red, yellow, orange, and green)
1 onion (white or yellow)
Handful of cherry tomatoes
1 zucchini cut into bite sized chunks
1-2 tablespoons Canola oil (can use olive oil, etc)
1-2 tablespoons butter
1 large lemon (or lime)
5-6 outer lettuce leafs
1 cup shredded pepper jack
Your favorite hot sauce

Spice mixture:
1 tablespoon kosher salt
2 teaspoons cracked pepper
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons coriander
2 teaspoons cumin
1 teaspoon Ancho chili powder (optional gives it a little heat)
2 teaspoons regular chili powder

Steps:
1 - Mix your spice mixture together.
2 - Warm Blackstone on med/high to high heat.
3 - Cut chicken and veggies into desired pieces.
4 - Add oil to Blackstone and add veggies (both onions and peppers for fajitas and zucchini) and sprinkle well with your seasoning mixture.
5 - Add chicken to hot griddle and apply seasoning mixture liberally. Don’t touch the chicken, let a crust form (around 2-3 mins).
6 - Every 2-3 mins stir all items, and apply more seasoning.
7 - When veggies and chicken are done, squeeze lemon over veggies and chicken and remove from the Blackstone.
8 - Build with chicken, veggies, with pepper jack cheese and of course some hot sauce of choice!
9 - Enjoy!