The Sydney Morning Herald logo
Advertisement
Good Food logo

Chicken fajitas

Advertisement
Chicken fajita wraps.
Chicken fajita wraps.Murdoch Books

A recipe from the Good Food collection.

Advertisement

Ingredients

  • 4 boneless, skinless chicken breasts

  • 2 tbsp olive oil, plus 1 tbsp olive oil, extra

  • 60ml (¼ cup) lime juice

  • 2 garlic cloves, crushed

  • 1 tsp ground cumin

  • 2 tbsp chopped coriander leaves

  • 8 flour tortillas

  • 2 onions, sliced

  • 2 capsicums, cut into thin strips

  • 125g (1 cup) grated cheddar cheese

  • 1 large avocado, sliced

  • 250g (1 cup) tomato salsa

Method

  1. Step 1

    Trim the chicken of fat and sinew, and cut into thin strips. Place the chicken strips in a shallow non-metallic dish. Combine the oil, lime juice, garlic, cumin and coriander in a jug, and mix well. Pour the mixture over the chicken. Cover with plastic wrap, refrigerate for several hours or overnight.

  2. Step 2

    Preheat a barbecue grill or flat plate to high. Wrap the tortillas in foil and place on a cool part of the barbecue grill to warm through for 10 minutes. Heat the oil on a flat plate. Cook the onion and capsicum for five minutes, or until soft. Move the vegetables to a cooler part of the plate to keep warm.

  3. Step 3

    Place the chicken and marinade on the flat plate and cook for five minutes, or until cooked through. Transfer the chicken, vegetables and wrapped tortillas to a serving platter. Make up individual fajitas by placing the chicken, onion and capsicum, cheese and avocado over the tortillas. Top with the salsa and roll up to enclose the filling.

The best recipes from Australia's leading chefs straight to your inbox.

Sign up

From our partners

Advertisement
Advertisement

Similar Recipes