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Gluten-Free Slow Cooked Fajitas

By: Edward Jacobson from
Gluten-Free Slow Cooked Fajitas
Gluten-Free Slow Cooked Fajitas

"These delicious gluten-free slow cooked fajitas are perfect for an evening with friends. We’ve used gram flour to make the tortillas, which is sometimes referred to as chickpea flour, and makes a tasty, healthy, and gluten-free alternative to your typical tortillas. You could also use buckwheat flour. When making the tortillas, it’s important to make sure you only just cover the bottom of the pan with the mixture; otherwise, you’ll end up making them too thick (a bit like pancakes) and they’re much easier to assemble when thin. We like using the slow cooker to make meals when we have a busy day ahead, as it’s super easy to pop everything in, turn on, and eat as soon as work’s finished."

Makes15 fajitas

Preparation Time15 min

Cooking Time8 hr

Slow Cooker Time LOW8 hr


Kid FriendlyYes

One Pot MealYes

Dietary ConsiderationGluten-free


  • 180 grams chickpea flour
  • 375 milliliters water
  • 2 tablespoons flax seed
  • 450 grams bonless chicken breasts
  • 400 grams canned chopped tomatoes
  • 6 sweet peppers
  • 1 onion
  • 4 cloves garlic, crushed
  • 1 teaspoon chilli flakes
  • 2 teaspoons ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon coriander
  • 1 teaspoon pepper
  • Juice from one lemon
  • 1 tablespoon honey


  1. Pour half of the can of chopped tomatoes into the slow cooker. Slice the peppers and onion, then add half of these on top.

  2. Slice the chicken breasts into small strips and layer on top of the onion and peppers. Sprinkle all of the spices on top of the chicken.

  3. Add the other half of the can of tomatoes, the lemon juice, honey, the rest of the peppers and onions on top, then leave on a low/medium heat for 6-8 hours. To make the tortillas: mix together all the ingredients until fully combined.

  4. Heat a dash of oil in a frying pan, then pour in just enough of the mixture to cover the bottom of the pan and fry on a medium heat for 2 mins each side. Repeat until all the mixture is gone (should make approx 10-15 tortillas). Once the chicken is cooked, assemble the tortillas and add a dash of natural yoghurt or guacamole to top.

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