Chicken Fajita Ring, Low Carb and Gluten Free

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Chicken Fajita Ring, Low Carb, THM and Gluten Free

A few months back I shared my recipe for my Taco Ring and it has been a big hit with my family and on the blog. I knew that I wanted to try adding different fillings for the ring but with life being crazy lately it has taken me longer than I had hoped.

The great thing about this filled ring is that it could easily be filled with any of your favorite low carb flavors.   Just work with what you have on hand in your fridge or freezer.

Lately I’ve been working outside the home which is something different from my normal job of stay at home and homeschooling mom. I became a stay at home mom about 7 years ago after having my son. It is only for a short 8 week period during the holiday season.

That means I have less time for special trips to the store and working with what’s in our freezer is a must. Thus enter the chicken. We buy chicken in bulk so I pretty much have a freezer full when I need it.

When I grabbed chicken out of the freezer I noticed it was laying on top of some frozen onions and bell peppers and my brain instantly thought Chicken Fajita. I love the convenience of having those frozen onions and peppers in the freezer.

I just grab them in the frozen section and they are easier than having to buy everything separate and chop them up. Does that sound lazy? Okay I’ll claim that, ha! Buying the frozen peppers and onions is one lazy step I enjoy taking in the kitchen.

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Making the Fajita Filling

The recipe starts by making the filling for the ring with just a few simple ingredients. You will need cooked shredded chicken, chopped onions and peppers, sour cream and cheddar cheese.

I mentioned before that we buy chicken in bulk so one way I prep ahead is boiling chicken breast and shredding it for the freezer. It makes a huge time saver in recipes like this. If you want you can use a rotisserie chicken from the store.

To begin I pulled out a 12 ounces of that shredded chicken breast and let it thaw. While the chicken thawed I cooked my frozen onions and peppers in a skillet until they were just starting to get tender. Don’t over cook the onions and peppers until they are mushy. Remember they will cook more while the ring bakes in the oven.

Once your chicken and peppers are ready just add them both to a medium-sized bowl. Next add in your seasonings, sour cream and the cheddar cheese. Stir the mixture until it is all combined. I suggest tasting the mixture at this point and then adjusting seasoning if you need to add salt.

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Preparing the Dough

Just like the recipes for the Taco Ring and my Sausage and Cream Cheese Pinwheels I use the mozzarella cheese dough. I am sure you are familiar with it. If not you can find the original recipe and where it began here.

This dough is a great vehicle for savory and sweet recipes. Don’t be afraid to use it in different ways. With a few adjustments it will open endless possibilities for your recipes.

To make the dough you add your shredded mozzarella and the cream cheese to a microwave safe bowl. Microwave the cheese for short intervals of 30 seconds. After each 30 seconds take the cheese out and stir it. You want the cheese to melt enough so the cream cheese will mix in completely.

Just keeping heating it until it reaches that consistency. Once it is at the right stage take it out and add in the egg and dry ingredients. Mix the dry ingredients into the cheese until there are no lumps and you can’t see any dry mix in the cheese.

I like to mix mine with a wooden spoon until it cools down slightly then go in with clean hand to knead the dough. It seems to incorporate better when kneading it with my hands than with a spoon. Be careful when using your hands because the cheese is really hot. If at any time the dough becomes to hard to mix or handle just microwave for a few more seconds to make it more pliable.

Low Carb and THM Friendly Chicken Fajita Ring is gluten and grain free and only 4 net carbs.

Assembling Your Ring

Once you have both your filling and your dough complete you are ready to start putting your Chicken Fajita Ring together.

Roll out your dough between two greased pieces of wax paper until you have fairly large circle It is important to get the dough rolled out large enough to cut out about 12 nice sized triangles with a pizza cutter. Your triangles should be similar to the shape of crescent rolls. Rolling the dough out to thin will make it difficult to work with the triangles later when assembling. The triangles will break easily if too thin.

After cutting your dough shapes transfer them on by one to large greased baking sheet. As you place your triangles on the baking sheet make sure you work them around to form a circle with the pieces overlapping. The wide ends of the dough need to face the inside of the circle and the wide ends are the parts that need to overlap.

As your ring starts to develop take your fingers and press the overlapping dough down to make sure it stays together while baking. When you have completed your ring add your filling to the ring by placing it on top of the wide overlapping ends. Lastly slowing start folding the skinny ends of the triangles over the filling towards the center. Try to press the ends under the rings so they will stay when baked.

Brush the to of ring with melted butter and place it into a preheated oven. Bake for 25-30 minutes and let it stand 10 minutes before cutting to serve. I like to serve mine with a little lettuce and sprinkle of no sugar added salsa. This recipes is so delicious and is still wonderful even warmed up as leftovers!

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Chicken Fajita Ring, Low Carb and Gluten Free
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Ingredients

    For the Dough
  • 8 oz of shredded Mozzarella Cheese
  • 2 oz of Cream Cheese
  • 1 large egg, beaten
  • 3/4 cup of almond flour
  • 2 Tbsp Oat Fiber (optional for texture)
  • Fajita Filling
  • 12 ounces of shredded chicken
  • 1 cup of cooked onions and bell pepper mix
  • 1/2 cup Daisy Sour Cream
  • 1/2 shredded Cheddar Cheese
  • 2 tsp cumin powder
  • 2 tsp chili powder
  • 2 tsp garlic powder

Instructions

  1. To make your dough add your shredded mozzarella and the cream cheese to a microwave safe bowl. Microwave the cheese for short bursts of 30 seconds. After each round take the cheese out and stir it. You want the cheese to be melted enough to stir the cream cheese in completely.
  2. Just keeping heating it until it reaches that consistency. Once it is at the right stage take it out and add in the egg and dry ingredients. Mix the dry ingredients into the cheese until there are no lumps and you can't see any dry mix in the cheese. It seems to incorporate easier when kneading it with your hands.
  3. Be careful when using your hands because the cheese can be really hot. If at any time the dough becomes to hard to mix or handle just microwave for a few more seconds to make it more pliable.
  4. Roll the dough out into a large circle between two greased pieces of wax paper. You need to be able to cut the dough into 12 triangles. The shape should be similar to the crescent rolls that you can buy. Be careful not to roll it out to thin or it will break when you start to work with it.
  5. For the filling add your shredded chicken to a bowl. Combine the sour cream, cheese, seasonings with the chicken and mix well. Sit aside until you begin filling the roll.
  6. After cutting your dough shapes transfer them one by one to large baking sheet that has been sprayed or greased really well.
  7. As you place your triangles on the baking sheet make sure you are forming a circle and that each of the pieces overlapping. The wide ends of the dough should be facing the inside of the circle. The wide ends are the parts that should overlap some.
  8. As your ring starts to develop take your fingers and press the overlapping dough down to ensure it stays together while baking. When you have completed your ring add your filling to the ring by placing it on top of the wide overlapping ends.
  9. Lastly start folding the skinny ends of the triangles over the filling towards the center.
  10. Brush your completed ring with a little melted butter and place it into a preheated 350 degree oven.
  11. Bake for 25-30 minutes and let sit 5-10 minutes before serving.

Notes

Per serving size of two triangles: Calories: 379, Fat: 24 grams, Protein: 35 grams, Carbs; 5 grams, Fiber: 1 gram, Net Carbs; 4 grams, Sodium: 370 grams.

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14 comments

  1. Tandy says:

    This looks wonderful. However, I need a substitution for the almond flour since I have a nut allergy. Has anyone tried this with a different type of flour?

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