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Roast chicken fajita wraps
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350g Chicken Mini Fillets
1 yellow pepper, cut into 16 strips
1 red onion, cut into 8 wedges
1 tbsp oil
28g sachet Santa Maria Medium Fajita Spice Mix
320g pack Santa Maria 8 Corn & Wheat Soft Tortillas
100g Cheddar cheese, grated
¼ Iceberg lettuce, shredded
150ml carton soured cream
1. Preheat the oven to 200°C, gas mark 6. Place the chicken, pepper and onion in a roasting tin. Toss in the oil and seasoning mix, and bake for 20 minutes or until the chicken is cooked through with no pink meat.
2. Warm the tortillas according to pack instructions and sprinkle with cheese and lettuce.
3. Divide the chicken mixture and any juices between them and spoon over the soured cream. Wrap up and serve. Alternatively, place the chicken, cheese, lettuce and soured cream in separate bowls, ready to assemble.
Typical values per serving: