Chicken fajitas

Chicken fajitas
Makes: 10 portions
Prep time:
Cook time:
Total time:
  • 1 kg chicken breast fillet
  • 2 red onions
  • 2 garlic cloves
  • 2 red bell peppers
  • 2 yellow bell peppers
  • 1 green bell pepper
  • 1 tspn chilli powder
  • 1 tbspn ground cumin
  • 1 tbspn ground coriander
  • 1 tspn ground paprika
  • 280 gr tomato puree
  • 25 gr sweet chilli sauce
Side dishes
  • 20 wraps
  • 100 gr sour cream
  • 100 gr sweet chilli sauce
  • 150 gr grated cheese
  • 5 tomatoes
  • 1 iceberg lettuce
  • 200 gr tortilla crisps
  • 25 gr fresh coriander
  1. Cut the chicken breast fillet in strips and marinate in oil, chilli powder, ground cumin, ground coriander and ground paprika (possibly overnight).
  2. Dice the red onion and garlic. Cut the bell peppers in strips.
  3. Stir fry the chicken breast fillet in extra oil if needed until brown. Remove and set aside for later.
  4. Stir fry the onion and garlic and cook until softened.
  5. Add the bell peppers and cook until soft.
  6. Add the chilli powder, ground cumin, ground coriander and ground paprika and seasoning to taste.
  7. Add the tomato puree and sweet chili sauce. Stir to combine. Add some water or stock to get the right consistency without making the sauce too runny.
  8. Add the browned chicken to the sauce and allow the sauce to simmer for 15 min or until the vegetables and chicken are cooked.
  9. Reheat the wraps in the oven or steamer.
  10. Slice the tomatoes. Shred the iceberg lettuce, chop the fresh coriander and keep all the salad ingredients cold until service.
  11. Serve the chicken fajitas with the wraps. Offer on the side the sour cream, extra sweet chilli sauce, grated cheese, tomatoes, iceberg lettuce, tortilla crisps and chopped coriander.
Stuff to know
This recipe will yield about 10 portions.
The spices and seasoning are to taste.
Add the pre-cooked chicken at the end to prevent them from overcooking.
Add some diced chorizo for extra flavour.