Save to your scrapbook

    Roast chicken fajita wraps

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Roast chicken fajita wraps

    • Total time: 25 minutes

    Serves: 4


    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.

    Your recipe note

    Edit your recipe note


    Average user rating

    3 stars