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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.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
2,122kJ/ 505kcals
Fat
19.9g
Saturated Fat
11.5g
Carbohydrates
46.7g
Sugars
8.4g
Fibre
3.3g
Protein
34.8g
Salt
1.9g
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