Description
These chicken fajita wraps are quick, fresh, and full of Tex-Mex flavour. Juicy marinated chicken, sautéed peppers, and creamy avocado get rolled into warm tortillas for an easy dinner, lunchbox, or snack you can customise.
Ingredients
Scale
- 8 flour tortillas
- 2 chicken breasts
- 1 red bell pepper
- 1 green bell pepper
- 1 red onion
- 1 avocado
- mixed salad leaves (of your choice)
- fresh tomato
- mayonnaise
For the marinade
- 1 tsp hot paprika (chilli, or Espelette pepper)
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 garlic clove
- 1 tsp fajita seasoning
- juice of ½ lemon
- extra virgin olive oil
Instructions
- Clean the chicken and slice it into fairly thin strips.
- Place the chicken strips in a mixing bowl.
- Add crushed garlic, cumin, paprika, fajita seasoning, lemon juice, and 1 tbsp olive oil.
- Cover and chill for at least 2 hours.
- Sauté the two peppers, sliced into strips, in a little oil.
- If you don’t like the skin, cook the peppers whole, remove the skin, then slice into strips.
- Slice the red onion, slice the tomatoes, and lightly salt them.
- Slice the avocado and drizzle with lemon juice.
- Sauté the chicken strips in a little oil over high heat.
- Cook until the pan juices have reduced well.
- In another pan, warm the tortillas and lightly toast them until just golden.
- Spread a little mayonnaise over each tortilla, then top with salad, tomato, avocado, onion, and peppers.
- Add the chicken, then add a small drizzle of mayonnaise.
- Fold in the sides to cover the filling, then roll up.
- Wrap in paper towel or baking paper if you don’t want the sauce to leak out.
- Eat straight away.
- Prep Time: 20 min
- marinating time: 2 hours
- Cook Time: 15 min
- Category: sandwich, wraps
- Cuisine: mexican cuisine
Nutrition
- Serving Size: 1 wrap
- Calories: 380 kcal