Old El Paso original smoky BBQ fajitas
£3.19 (63.8p per 100g)
Flour Tortillas (326g): Wheat Flour, Water, Vegetable Oil, Stabiliser (Glycerol), Raising Agents (Sodium Bicarbonate, Sodium Acid Pyrophosphate), Emulsifier (Mono and Diglycerides of Fatty Acids), Dextrose, Salt, Preservative (Potassium Sorbate), Thick 'n' Chunky Salsa (144g): Tomato (61%), Onions (16%), Green Peppers (10%), Tomato Paste, Salt, Vinegar, Onion Flakes, Sugar, Onion Powder, Lemon Juice Concentrate, Guajillo Pepper (0.4%), Garlic Powder, Spices, Acidity Regulator (Citric Acid), Spice Mix for Fajitas (30g): Sugar, Dehydrated Vegetables (Onion, Garlic), Salt, Flavourings (contains Wheat), Smoke Flavouring, Hydrolysed Soy Protein, Yeast Extract, Spices (Black Pepper, Cayenne Pepper, Ginger) (5.5%), Acidity Regulator (Sodium Acetate
Preparation & Storage
- Just add... 500g chicken breast 2 x peppers 1 onion 1. Sizzle away Slice your chicken breast, peppers and onion into thin strips. Add a splash of oil to a hot pan and stir-fry the chicken until thoroughly cooked. Throw in the onion, peppers and Old El Paso Spice Mix for Original Smoky BBQ Fajitas. Sizzle away, stirring or tossing until the chicken is browned keeping the veg crunchy. 2. Warm them up To warm the tortillas pierce the packaging and microwave on full power for 35-40 seconds. To heat in the oven, remove packaging, separate tortillas and wrap in foil. 10 minutes at 200°C (180°C for fan assisted ovens), gas mark 4 should do it. Keep them covered and warm until ready to serve. 3. Wrap them up For a real Mexican experience serve sizzling hot from the pan for all to share. Grab a warm tortilla each, spoon in the delicious filling and top with Old El Paso Thick 'n' Chunky Salsa. Forget the knives and forks...simply roll and enjoy!
Store in a cool dry place.
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