Chicken Fajitas


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4 chicken breast, cut into chunks

Olive oil, for frying pan



4 lime, juice only

4 tsp fajita seasoning

4 spring onion, finely sliced

1 fat garlic clove, crushed



1 red pepper

½ jar roasted pepper

1 small apple, peeled

4 ripe tomato

½ lime, juice only

Small bunch coriander, leaves picked

Chilli sauce, to taste (optional)



2 very ripe avocado, halved and stone removed

½ lime, juice only

Handful coriander


To serve

6-8 tortillas

Soured cream

Grated cheese



  1. Put the chicken and marinade ingredients into a bowl and cover it with cling film. Then put it in the fridge to cool for at least 2 hours.
  2. Roughly chop the pepper, roasted pepper, apple and tomatoes for the salsa using a knife and then pick the leaves from the coriander and mix them into the salsa.
  3. Tip the salsa ingredients into a food processor with the lime juice and a little seasoning. Then pulse until finely chopped. Then add chilli sauce, if using and pulse again to combine.
  4. Spoon the avocado into a bowl and mash. Stir in the lime juice, add coriander and some black pepper.
  5. Heat olive oil in a frying pan and pour the contents of the chicken bowl into the pan. Cook for 5-8 minutes/until the chicken chunks are cooked through.
  6. Put the grated cheese, salsa, guacamole and sour cream in separate colourful bowls to put on the table.
  7. Heat the tortillas according to the pack instructions and put the cooked chicken into a bowl.
  8. Lay out the tortilla, choose your toppings, roll them up and eat.





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