Roast chicken fajita wraps

Name: Roast chicken fajita wraps
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 350 g Chicken Mini Fillets; 1 yellow pepper, cut into 16 strips; 1 red onion, cut into 8 wedges; 1 tbsp oil; 288 g sachet Santa Maria Medium Fajita Spice Mix; 320 g pack Santa Maria 8 Corn & Wheat Soft Tortillas; 100 g Cheddar cheese, grated; ¼ Iceberg lettuce, shredded; 150 ml carton soured cream

Quick and delicious one tray fajitas topped with cheese, lettuce and sour cream.

3 out of 5 stars(1) Rate this recipe

Serves4
CourseMain meal
Prepare-
Cook25 mins
Total time25 mins

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Ingredients

350g Chicken Mini Fillets
1 yellow pepper, cut into 16 strips
1 red onion, cut into 8 wedges
1 tbsp oil
288g 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

Method

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.
Warm the tortillas according to pack instructions and sprinkle with cheese and lettuce.
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.