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Chicken Fajitas with Sweetcorn, Chilli and Coriander Salsa
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1 tsp ground cumin
½ tsp chilli powder
¼ tsp ground cinnamon
500g Waitrose Fresh British Free Range
Chicken Thigh Fillets
2 tsp olive oil
2 red peppers, seeded and sliced
195g can essential Waitrose Sweetcorn, drained
6 salad onions, sliced
½ red chilli, seeded and chopped
½ x 20g pack fresh coriander, chopped
Juice of 1 lime
1 tbsp dark brown muscovado sugar
8 Discovery Tortillas for Fajitas
1. Preheat the oven to 200°C, gas mark 6. Mix together
the spices and some seasoning and rub over the chicken.
Place, flattened out in a small roasting tin and drizzle
with the olive oil. Add the sliced peppers to the pan
and roast for 25–30 minutes, or until the chicken is
cooked through and there is no pink meat.
2. While the chicken is cooking, mix together the
sweetcorn, salad onions, red chilli, coriander and
some seasoning. Stir in the lime juice and sugar.
3. Heat a non-stick frying pan over a medium heat. Add
the tortillas and cook for a minute on each side. Cut
the chicken into slices then arrange over the wraps
with the peppers. Spoon over the sweetcorn salsa.
Wrap up and serve with soured cream, diced avocado
and shredded salad leaves.
Try experimenting with flavours and swap the chicken for
beef, such as essential Waitrose British Beef Sirloin Steak.
Serve Cusquena, £4.29/4x33cl. This unusual Peruvian beer has a cool, light, almost sweet flavour.
Typical values per serving:
Phillip Schofield recommends St Stefanus Blonde Belgian beer
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