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Mexican Chicken Fajitas

Delicious components wrapped in flatbreads combining great Mexican flavours and ingredients.

September 4, 2018

Mexican Chicken Fajitas

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Mexican chicken Fajitas

ingredients for six
fillings

1 x large brown onion
1 x large green capsicum
125gm cos lettuce
125gm cheddar
120ml sour light cream

mexican spice mix

2tsp paprika
2tsp ground cumin
½ tsp smoked parika
1tsp ground coriander
2tsp dried oregano

salsa

1 x large avocado
1 x large tomato
1 x corn cob
25gm fresh coriander
1Tbsp olive oil
¾ tsp salt
2 x pinches pepper

chicken and tortillas

6 x large tortilla wraps
750gm boneless, skinless chicken breasts

METHOD

  1. Prepare fillings. Peel and slice onion into lyonnaise. Remove stalk and seeds from capsicum. Cut flesh into 4 even size pieces. Cut each piece into ¾cm wide strips.
  2. Place large frying pan over medium high heat. Fry onion and capsicum in 2 tablespoons oil for 5 to 8 minutes, until soft and starting to caramelise. Remove from pan into bowl. Cover with foil to keep warm.
  3. Very finely shred lettuce. Grate cheddar. Place both in piles on large platter. Spoon sour cream into small bowl. Place teaspoon in bowl to use on serving.
  4. Mix all spices to make Mexican spice mix.
  5. Cut chicken breasts into 2cm wide slices then into 2cm chunks. Toss with spice mix and 1 teaspoon salt flakes to evenly coat.
  6. Re-heat large frying pan (no need to wash). Fry chicken, in 1 tablespoon olive oil for 3 to 4 minutes, until just cooked through. Remove from pan onto plate with onion and capsicum. Cover with foil to keep warm.
  7. Meanwhile, make salsa. Cut avocado in half and carefully remove stone using knife. Scoop out flesh from skin using large kitchen spoon. Cut into small dice. Place in bowl.
    Squeeze lime juice to yield 3 teaspoons. Pour over avocado.
  8. Cut tomato in half around the middle. Using fingers, scoop out watery seeds and discard. Cut flesh into strips then fine dice. Add to avocado in bowl.
  9. Remove husk and silk from corn and discard. Cut cob in half to form 2 shorter lengths. Slice corn kernels from cob and add to bowl.
  10. Finely chop coriander leaves, stalks and cleaned root. Stir through vegetables with olive oil, salt and pepper. Taste for seasoning and balance with salt if too sour.
  11. Spoon salsa into bowl. Place dessert spoon in bowl to use when serving.
  12. Heat tortillas in microwave/oven/in pan according to instructions on packet.
  13. Add chicken, onion and capsicum mix onto platter with other filling items.
  14. Serve tortillas with platter of fillings. Roll fillings inside tortilla. Fold one end over during rolling to stop filling falling out of the bottom.
  15. Eat with your hands and make sure you have a serviette handy!

COOKS NOTES

  • All salt used in our recipes is Murray River Salt Flakes, if using granular salt, cut down amounts accordingly.
  • As an alternative idea, use chicken onion and capsicum mix to serve on a bed of rice and top with salsa. A dollop of sour cream would be nice on top too.
  • For more hints and tips and to watch a video of this recipe being cooked, subscribe to our growing online members learning area The Cooks Collective .

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Meet the team

Tracey Cotterell

Tracey Cotterell
FOUNDER, MANAGING DIRECTOR AND TEACHER
Tracey Cotterell

TECH DIP HOTEL CATERING AND INSTITUTIONAL MANAGEMENT

Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

View Tracey’s full profile.

Tracey Cotterell

Tracey Cotterell

FOUNDER, MANAGING DIRECTOR AND TEACHER


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