Chicken fajitas
This nutrient-rich twist on a Mexican favourite is bursting with flavour
- 25 minutes
- Serves 4
- 1.5 of 5 a day
- Kcal495
- Fat18.5g
- Salt1.2g
- Sugar8.2g
Recipe by: Sarah Drabble
| Nutritionist
These fajitas have a gentle spicy flavour. The guacamole helps to boost the calories, important for people experiencing weight loss.
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Ingredients
For the guacamole:
- 1–2 teaspoons lime juice
- 1 ripe avocado, peeled and diced
- Small handful fresh coriander, finely chopped (optional)
Other ingredients:
- 1 tablespoon rapeseed oil
- 1 medium onion, sliced
- 1 pepper, deseeded and sliced
- 480g chicken breast, diced
- 4 wholemeal wraps
- 2 tablespoons natural yoghurt
Seasoning:
- 1 level tablespoon cornflour
- ½–1 teaspoon cayenne pepper
- ½ teaspoon cumin
- ½ teaspoon garlic granules
- ¼–½ teaspoon smoked paprika
- ¼ teaspoon cinnamon
Method
- Add the lime juice and the avocado to a bowl, then mash thoroughly. Stir in the coriander, cover and refrigerate until needed.
- Warm the oil in a large non-stick frying pan over a medium heat. Add the onion and pepper; and cook for 3–4 minutes until they start to soften but not brown.
- Add the chicken to the pan and cook for a further 4–5 minutes until the chicken is browned on all sides.
- Mix together all the seasoning ingredients, and sprinkle over the chicken and vegetables – you may not need to use all of the seasoning, but the rest will keep for another time. Stir for 2 minutes to cook the spices and ensure everything is coated in them.
- Warm the wraps in the oven (about 100ºC) for about 2–3 minutes (optional). Place each wrap on a large plate, and spoon a quarter of the chicken and vegetable mix onto each, followed by a quarter of the guacamole and half a tablespoon of yoghurt. Fold the wrap and enjoy.
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