© J Sainsbury plc 2020
Speedy chicken fajitas
This spicy Mexican-inspired recipe is sure to become a family favourite
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Ready in 30 minutes
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Cooking time 20 minutes
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Prep time 10 minutes
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Serves 4
Ingredients
- 1 tbsp olive oil
- 400 g British chicken mini fillets
- 2 tbsp Mexican spice blend
- 4 plain tortilla wraps
- 1 red onion, peeled and sliced
- 1 red pepper, deseeded and sliced
- 0.5 green pepper, deseeded and sliced
- 0.5 yellow pepper, deseeded and sliced
- 300 g Italian passata sauce
- 410 g mixed pulses in water, drained and rinsed in cold water
- 28 g fresh coriander, washed and chopped, reserving a few leaves to garnish
- 4 tbsp soured cream
- 50 g mature British cheddar cheese, grated
- 135 g crispy leaf salad, to serve
Method
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1
Preheat the oven to 200°C, fan 180°C, gas 6. Heat half the oil in a frying pan and cook the chicken for 5 minutes, until golden. Stir in the spice blend and cook for 1 minute. Remove from the pan; set aside.
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2
Wrap the tortillas in foil and warm in the oven for 8 minutes.
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3
Meanwhile, heat the remaining oil in the pan and cook the onion and peppers for 5 minutes, then stir in the passata. Return the chicken to the pan along with the mixed pulses. Cook, stirring, for a further 2-3 minutes, until the chicken is cooked through and no pink remains. Stir in the chopped coriander.
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4
Serve the tortillas topped with the chicken mixture, some soured cream and grated Cheddar. Garnish with the reserved coriander, and serve with the salad.
