Chicken Fajita Wraps by @veryhungrygreek

30 min

2 servings

🍗

250 g

Chicken breast

🫑

1

Red pepper

🫑

1

Green pepper

🫑

1

Yellow or orange pepper

🧅

1

Onion

🧂

30 ml

Fajita seasoning

🥙

4

Mini tortilla wraps

🥚

30 ml

Light mayo

🌿

4 g

Fresh coriander

🍋

15 ml

Lime juice

🧀

50 g

Cheddar cheese

🫗

2 ml

Cooking oil spray

  1. Preheat

    Preheat the oven to 200°C fan (400°F). Line 1 large baking tray with aluminum foil.

  2. Slice
    • chicken breast
    • red bell pepper
    • Onion

    Slice 250 g chicken breast into thin strips. Slice the red bell pepper, green bell pepper, yellow or orange bell pepper, and small onion.

  3. Spread
    • chicken breast
    • red bell pepper
    • Cooking oil spray

    Spread the sliced chicken and vegetables evenly over the foil-lined baking tray. Spray them lightly with cooking oil spray.

  4. Sprinkle
    • fajita seasoning
    • chicken breast
    • red bell pepper

    Sprinkle 2 tbsp fajita seasoning over the tray. Massage the seasoning into the chicken and vegetables with clean hands or tongs.

  5. Roast
    • chicken breast
    • red bell pepper
    • Onion

    Roast the fajita mixture for 20 min. Turn the chicken and vegetables once halfway through cooking for even browning.

  6. Sprinkle
    • grated cheddar cheese
    • chicken breast

    If using 50 g grated cheddar cheese, sprinkle it over the chicken during the final 3 min. Return the tray to the oven until the cheese melts.

  7. Wrap
    • mini tortilla wraps

    Lightly toast the 4 mini tortilla wraps. Keep them warm until ready to fill.

  8. Spread
    • light mayo
    • mini tortilla wraps
    • chicken breast

    Spread 2 tbsp light mayo across the toasted tortilla wraps. Divide the cooked chicken and vegetables between the wraps.

  9. Wrap
    • fresh coriander
    • lime juice
    • Mini tortilla wraps

    Scatter fresh coriander over the filled wraps. Finish each wrap with a squeeze of lime juice and serve immediately.

Chicken Fajita Wraps by @veryhungrygreek

30 min

2 servings

🍗

250 g

Chicken breast

🫑

1

Red pepper

🫑

1

Green pepper

🫑

1

Yellow or orange pepper

🧅

1

Onion

🧂

30 ml

Fajita seasoning

🥙

4

Mini tortilla wraps

🥚

30 ml

Light mayo

🌿

4 g

Fresh coriander

🍋

15 ml

Lime juice

🧀

50 g

Cheddar cheese

🫗

2 ml

Cooking oil spray

Preparation Steps

  1. Step 1/9

    Preheat the oven to 200°C fan (400°F). Line 1 large baking tray with aluminum foil.

    🍳large baking tray
    🧻aluminum foil

  2. Step 2/9

    Slice 250 g chicken breast into thin strips. Slice the red bell pepper, green bell pepper, yellow or orange bell pepper, and small onion.

    🍗chicken breast
    🫑red bell pepper
    🫑green bell pepper
    🫑yellow or orange bell pepper
    🧅small onion
    🔪knife
    🪵cutting board

  3. Step 3/9

    Spread the sliced chicken and vegetables evenly over the foil-lined baking tray. Spray them lightly with cooking oil spray.

    🍗chicken breast
    🫑red bell pepper
    🫑green bell pepper
    🫑yellow or orange bell pepper
    🧅small onion
    🫗cooking oil spray
    🍳large baking tray

  4. Step 4/9

    Sprinkle 2 tbsp fajita seasoning over the tray. Massage the seasoning into the chicken and vegetables with clean hands or tongs.

    🧂fajita seasoning
    🍗chicken breast
    🫑red bell pepper
    🫑green bell pepper
    🫑yellow or orange bell pepper
    🧅small onion
    🥢tongs
    🍳large baking tray

  5. Step 5/9

    Roast the fajita mixture for 20 min. Turn the chicken and vegetables once halfway through cooking for even browning.

    🍗chicken breast
    🫑red bell pepper
    🫑green bell pepper
    🫑yellow or orange bell pepper
    🧅small onion
    🍳large baking tray
    🥢tongs

  6. Step 6/9

    If using 50 g grated cheddar cheese, sprinkle it over the chicken during the final 3 min. Return the tray to the oven until the cheese melts.

    🧀grated cheddar cheese
    🍗chicken breast
    🍳large baking tray
    🥄spoon

  7. Step 7/9

    Lightly toast the 4 mini tortilla wraps. Keep them warm until ready to fill.

    🥙mini tortilla wraps

  8. Step 8/9

    Spread 2 tbsp light mayo across the toasted tortilla wraps. Divide the cooked chicken and vegetables between the wraps.

    🥚light mayo
    🥙mini tortilla wraps
    🍗chicken breast
    🫑red bell pepper
    🫑green bell pepper
    🫑yellow or orange bell pepper
    🧅small onion
    🥄spoon
    🥢tongs

  9. Step 9/9

    Scatter fresh coriander over the filled wraps. Finish each wrap with a squeeze of lime juice and serve immediately.

    🌿fresh coriander
    🍋lime juice

Composition

Ingredients

Types

Meat, Seasonings, Grains, Herbs, Fruits, Fats

Ingredients

Chicken breast, Red pepper, Green pepper, Yellow or orange pepper, Onion, Fajita seasoning, Mini tortilla wraps, Light mayo, Fresh coriander, Lime juice, Cheddar cheese, Cooking oil spray

Notes

Chicken breast (sliced), Red pepper (sliced), Green pepper (sliced), Yellow or orange pepper (sliced), Onion (small, sliced), Fresh coriander (to serve), Lime juice (a squeeze), Cheddar cheese (optional, grated), Cooking oil spray (for spraying the tray)

Allergens

gluten

Dietetics

Dietary regimen

High protein

Calories

403 kcal

Macro nutrients

Protein: 40g, Carbohydrates: 39g, Fat: 10g, Fiber: 6g, Sugar: 8g

Nutritional Information

Minerals

Calcium: 140mg, Iron: 2.7mg, Potassium: 700mg, Sodium: 780mg

Vitamins

Vitamin C: 170mg, Vitamin A: 140µg, Vitamin B6: 0.9mg, Vitamin B12: 0.5µg

Preparation

Time Information

Preparation

10 minutes

Cooking

20 minutes

Overall

30 minutes

Difficulty

Level

Easy (1/4)

Steps

9 steps

Equipments

Utensils

large baking tray, aluminum foil, knife, cutting board, tongs, spoon

Appliances

Oven, Toaster

Type

Type

Type Of Dish

Main Course

Occasions

Dinner, Weeknight meal, Lunch

Origin

Source

Platform

instagram

Original Creator

@veryhungrygreek

Origin

Cuisine

Tex-Mex, Mexican

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Tender, Juicy, Soft, Lightly crisp

Flavors

Smoky, Savory, Spicy, Tangy, Fresh

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Do not leave cooked chicken at room temperature for longer than 2 hours,Serve wraps immediately for best texture), fridge : 3 days (Store cooked chicken and vegetables in an airtight container,Store tortillas, mayonnaise, coriander, and lime separately where possible,Reheat chicken and vegetables until piping hot before assembling), freezer : 2 months (Freeze only the cooked chicken and vegetable filling in an airtight freezer-safe container,Do not freeze assembled wraps with mayonnaise or fresh coriander,Thaw in the fridge overnight and reheat thoroughly)