Ingredients:
Fajita topping ideas:
- Sliced avocado (squeeze a little lemon or lime juice on to help prevent them from browning)
- Salsa
- Sour cream Grated/shredded cheese
- Salad leaves
- Sliced jalapenos
- Roughly chopped coriander (cilantro)
- Homemade Guacamole
- 8 small flour tortillas/flatbreads (use gluten-free tortillas or GF pittas if necessary)
- 3 chicken breasts sliced into strips
- 3 tbsp vegetable oil
- 2 tbsp fajita seasoning
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow bell pepper
- 1 onion
To Serve:
- 1 avocado sliced (brush with a little lemon/lime juice to prevent browning)
- 1 bunch fresh coriander/cilantro roughly chopped
- 120 ml (1/2 cup) sour cream
- 250 g (1 cup) salsa
- 50 g (1/2 cup) grated cheddar cheese
- 1-2 jalapenos sliced
- 1-2 limes sliced or cut into wedges
Method:
- Preheat the oven to it's lowest temperate and place a large baking tray in there to warm. Then cut the peppers and onion into slices.
1 red bell pepper, 1 green bell pepper, 1 yellow bell pepper, 1 onion
- Place the chicken on a plate, pour on 2 tbsp of the oil and sprinkle on the fajita seasoning. Mix together until thoroughly combined.
3 chicken breasts, 2 tbsp fajita seasoning, 3 tbsp vegetable oil
- Heat a cast-iron griddle plate to a high heat, when hot, place the tortillas on the griddle - turning once until you have griddle lines on the tortillas. It should only take a minute or two, but you'll probably need to do this in 2 or 3 batches. Place on a plate and cover with some foil to keep warm.
8 small flour tortillas/flatbreads
- Brush the griddle with the remaining 1 tbsp of oil. Place the sliced peppers and onions on the griddle and fry until slightly charred and softened (about 8-10 minutes), turning once or twice during cooking. Remove and place on the warmed baking tray (take the tray out of the oven now so it's not too hot to serve).
3 tbsp vegetable oil
- Place the chicken on the hot griddle and cook until charred and no longer pink in the middle (about 5-6 minutes). Turn over once during cooking.
- Place the chicken on the tray along with the warmed tortillas, avocado slices and coriander/cilantro. Serve with sour cream, salsa, shredded cheese, jalapenos, and lime wedges.
1 avocado, 1 bunch fresh coriander/cilantro,
120 ml (1/2 cup) sour cream, 250 g (1 cup) salsa,
50 g (1/2 cup) grated cheddar cheese, 1-2 jalapenos, 1-2 limes
