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Chicken fajita wraps

Serves: 4 people
Prep time:
Cooking:

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Ingredients

  •  2 tbs olive oil
  • 400 g chicken breast fillets, trimmed, cut into thin strips
  • 1 red onion, thinly sliced
  • 2 garlic cloves, finely chopped
  • 1 tbs smoked paprika
  • 2 tbs tomato paste
  • 250 ml (1 cup) Campbell’s Real Stock - Chicken
  • 1 long red chilli, seeds removed, finely sliced
  • ½ tsp ground cumin
  • 1 tbs smoked paprika
  • 1 tbs lime juice
  • 1 bunch coriander, leaves chopped
  • 1 avocado, sliced
  • ½ cup sour cream
  • 2 tomatoes, halved, sliced
  • 2 baby cos lettuce, leaves separated
  • 6 large flour tortillas

Method

  1. Heat 1 tbs oil in a large saucepan over medium-high heat. Cook the chicken, in 2 batches, for 2-3 minutes, or until golden. Remove chicken from pan and set aside.
  2. Return the pan to medium heat, add remaining oil. Add the onion and cook, stirring for 3-4 minutes, until softened. Add garlic, tomato paste, Campbell’s Real Stock, chilli, cumin and paprika, bring to the boil, then reduce heat to low and cook, stirring occasionally for 15 minutes or until thickened. Stir in the chicken and cook for a further 5 minutes or until cooked through. Season and squeeze over lime juice.
  3. Place coriander, avocado, sour cream, tomato and lettuce in small bowls. Serve with chicken and wrap in tortillas.  

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