Chicken Fajita Traybake

Ingredients:

For the Fajita Traybake:

• ½ tsp cumin

• ½ tsp dried chilli flakes (adjust to taste)

• ½ tsp smoked paprika

• ½ tsp dried oregano

• ½ tsp garlic powder

• ½ tsp ground coriander

• 1 tsp olive oil

• 1 tsp lime juice (optional)

• 100-130g chicken breast, sliced into thin strips

• ½ red onion, sliced

• ½ red pepper, sliced

• ½ green pepper, sliced

For Assembling the Wrap:

• ¼ avocado, mashed

• 1 tomato, sliced

• 30g cheddar cheese, grated

• 1 wholemeal wrap

• 1 tbsp sour cream (optional)

Instructions:

1. Preheat the oven to 200°C (400°F).

2. In a large bowl, mix the cumin, chilli flakes, smoked paprika, oregano, garlic powder, and coriander. Add the olive oil and lime juice, stirring to form a marinade.

3. Toss the chicken strips in the marinade, ensuring they are evenly coated.

4. Add the sliced red onion, red pepper, and green pepper to the bowl, mixing well to coat the vegetables in the spice mixture.

5. Spread the marinated chicken and vegetables evenly on a baking tray. Bake in the preheated oven for 20-25 minutes, stirring halfway through, until the chicken is cooked through and the vegetables are tender and slightly charred.

6. While the traybake is cooking, mash the avocado and slice the tomato. Grate the cheese and set aside.

7. Once the chicken and vegetables are done, warm the wholemeal wrap if desired.

8. Spread the mashed avocado on the wrap, followed by a layer of sliced tomato. Add the baked chicken and vegetable mixture.

9. Sprinkle the grated cheese on top and finish with a dollop of sour cream.

10. Fold or roll the wrap and enjoy your delicious Chicken Fajita Traybake!

    Note: You can use 2 tsp of fajita seasoning instead of cumin, chilli flakes, paprika, oregano, garlic powder and ground coriander.

    Recipe Adjustments - 

    Want to make the recipe vegetarian? 

    Remove the chicken and add 70g halloumi, 100g firm tofu or any vegetarian alternative using the food swap list. 

Dinner

Serves: 1