Chicken Fajitas with Phulkas


My hubby and I came up with this idea together, so I can’t take all the credit for it! ūüėČ

So, we came up with this idea while we were woking on a job with a client (we also own our own photography business). We were photographing and developing recipes that were heart healthy and going to be used by a hospital. ¬†One of the recipes we made… guessed it, Phulkas! ¬†Phulkas are just an Indian flat bread. ¬†It’s a staple in a lot of Indian cuisine. ¬†So we thought, ‘How good would these be in place of tortillas when we make our fajitas?!?’ And the rest was history!

Phulkas are kind of tricky to make and it takes practice learning and perfecting the process. ¬†Making the dough is easy but be sire not to over work it. ¬†The trickiest part is getting the phulka to puff up. ¬†Making these you need some patience but even if they don’t puff up you can still eat them. ¬†It doesn’t change the taste just the texture. ¬†They just won’t be as light and airy. ¬†But that’s ok, it took us a couple of tries to get it right, too!

These are such a great substitute for regular tortillas.  They are light and made from 100% whole wheat flour.  So, they are healthier too!



2 boneless/skinless chicken breasts

1 large bell pepper, sliced

1 large onion, sliced

1/4 cup fajita sauce (I use World Harbors)

1 tsp cayenne pepper

salt and pepper to taste

1 tbsp olive oil



Slice chicken into thin strips, heat 1 tbsp oil in the pan on medium high heat.  Cook chicken for about 10 minutes.

Then add the onions and peppers to the pan with the chicken.

Add in fajita sauce, cayenne pepper, salt and pepper.  Cook on medium heat uncovered for 10 minutes.  Then cover and cook on medium low heat until chicken is fork tender.

Ingredients for Phulkas:

3 cups whole wheat flour

1 to 1 1/4 cups water

1/2 salt


Mix flour and salt, add a little water and begin mixing.

Adding water to the dough slowly, begin kneading.

Keep kneading until the dough becomes pliable and soft.  The dough consistency should not be too hard, soft or sticky.

Roll dough into medium sized balls, like the size of a golf ball.

Flatten the ball and sprinkle with flour.


Add flour to rolling pin and roll each ball into a flat circle about 6 inches in diameter, comparable to the size of a traditional tortilla (taco) shell.

Once you have all of the balls rolled out place the flattened dough (one at a time) in a hot pan and cook on one side, on medium high heat, for 2 minutes then flip to the other side and cook for one minute.


Immediately place the phulka (after you removed it from the pan) on an open flame (high heat). ¬†It should take a few seconds and then puff up. ¬†Cookon direct flame for 6-7 seconds and let it puff up completely. ¬†If it’s starting to char and still hasn’t puffed up, thats ok. ¬†Remove it before it burns. ¬†It’s still perfectly fine to eat!