Lettuce-Wrapped Blood Orange Chicken Fajitas

Blood oranges are just so delicious, and with the weather warming up, it's great to have citrusy, summertime recipes. Over the weekend, my fiance discovered a new cocktail that blended two of the things we love: bourbon and blood orange juice. It was delicious! Of course, after the weekend was over, I had a bunch of blood orange juice and no idea what to do with it. I also happened to have some peppers and onions, so I thought, why not incorporate blood orange juice into my usual fajita recipe? Feel free to play around with this recipe to your liking. These fajitas have a little heat to them from the chipotle powder, so if spicy isn't your thing, just adjust accordingly. If you're a carb-lover, use tortillas instead of lettuce to wrap your tortillas. Just keep in mind that this will change the nutritional content. Here's how it's done:

Ingredients:

1 lb boneless, skinless chicken breast, sliced
2 cloves garlic, chopped
1/2 cup blood orange juice
1 tsp cumin
1 tsp chili powder
1/2 tsp chipotle chili powder
3 tbsp lime juice
2 tsp olive oil
1 onion, sliced
2 bell peppers, sliced
several leaves of lettuce (I used Romaine, but just about any kind will do.)
1/2 cup reduced-fat shredded Mexican cheese

Mix the garlic, blood orange juice, cumin, chili powder, chipotle powder, and lime juice in a Ziploc bag. Add the chicken and marinate for at least 1 hour.

Add olive oil to a large skillet and cook chicken, along with marinade, for about 5 minutes on medium-high heat. Add onion and peppers and reduce heat to medium. Cook until peppers and onion are tender. Wrap in lettuce leaves and top with cheese.

Nutrition information:

Serving size: 1/2 recipe | Serves 2

Calories: 329 | Fat: 15g | Protein: 35g | Carbs: 20g | Fiber: ~2g