• 1 clove garlic, crushed
  • 25g jalapeño peppers in brine, drained
  • 31g fresh coriander
  • 3 tbsp lime juice
  • 1½ tbsp vegetable oil
  • 400g diced chicken breast, chopped into small pieces
  • 1½ tbsp fajita seasoning
  • 100g diced chorizo
  • 1 onion, peeled and thinly sliced
  • 2 sweet pointed peppers, deseeded and thinly sliced
  • 4 plain tortilla wraps, warmed
  • Sour cream, to serve
  • Lime wedges, to serve


  1. 1

    Place the garlic, jalapeño peppers, most of the coriander, 2 tbsp of the lime juice and the vegetable oil in a mini food processor or blender. Process until finely chopped and blended and transfer to a small bowl.

  2. 2

    Toss the chicken and fajita seasoning in a bowl with the remaining lime juice. Heat a large, deep non-stick frying pan over a medium-high heat. Add the diced chorizo and fry for 2-3 minutes, stirring, until the fat begins to run from the chorizo. Add the chicken and cook over a high heat for 5 minutes until no longer pink.

  3. 3

    Stir in the onion and peppers and continue cooking over a high heat, stirring all the time, for 5-6 minutes until the chicken is cooked through and the onion and peppers are just tender. Season well with freshly ground black pepper.

  4. 4

    Serve the fajita mix along with the tortillas, coriander salsa and sour cream. Garnish with lime wedges and the reserved coriander.

Nutritional Details

Each serving provides
  • Energy 2282kj 545kcal 27%
  • Fat 24.8g 35%
  • Saturates 9.1g 46%
  • Sugars 11.4g 13%
  • Salt 2.8g 47%

% of the Reference Intakes

Typical values per 100g: Energy 662kj/158kcal

Each serving provides

41.7g carbohydrate 2.6g fibre 37.4g protein

Also in these Scrapbooks

Back to top