1
Prepare cashew sour cream
2
Prepare fajitas: In a large nonstick skillet on medium, heat 1 tsp oil. Add onion and sauté for 3 minutes. Add bell pepper and sauté for 3 minutes, until onion starts to brown. Transfer mixture to a bowl; set aside.
3
In same skillet on medium, heat remaining 1 tsp oil. Add chicken and cook until lightly browned, about 4 minutes. Return onion and bell pepper to skillet. Add ginger, garlic, cumin, cayenne, pepper flakes (if using) and pinch each salt and black pepper. Cook and stir until spices are fragrant and chicken is cooked through, about 2 minutes. Add 2 tbsp lime juice and stir up brown bits from bottom of skillet.
4
To serve, divide fajita mixture (approx 1 1/2 cup) and cashew cream among chard leaves (2 fajitas for each serving).
Tip: If saving portions for another day, store leftover chicken and sour cream in separate containers in refrigerator. Wrap remaining leaves in damp paper towel and stir in a bag in refrigerator.
