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.

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Serves4
CourseMain meal
Prepare-
Cook25 mins
Total time25 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

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

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.

Typical values per serving when made using specific products in recipe