This is an easy midweek meal that's sure to keep everyone happy! Make your own quick chicken fajita mix and serve alongside sweet potato fries.
Prep
15 min
Cook
30 min
Serves
4
Difficulty
Easy
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Ingredients
olive oil 2 tbsp
bell pepper 2 (sliced)
red onion 1 (sliced)
garlic cloves 2 (minced)
chicken breast 2 (sliced)
smoked paprika 2 tsp
ground cumin 2 tsp
ground coriander 1 tsp
dried oregano 1 tsp
lime to taste (juice)
avocado 3 (crushed)
chilli flakes 2 tsp
mixed leaf salad 2 handful
mature cheddar 50 g (grated)
sweet potato 500 g (chopped)
Method
Preheat the oven to 200°C/400°F/Gas Mark 6. Slice the sweet potato into fries, no need to peel. Add the sweet potato fries to a baking tray and toss with half the olive oil and a pinch of salt and pepper. Bake in the oven for 25 - 30 minutes, until cooked through.
Meanwhile, thinly slice the red onion, bell pepper and chicken.
Heat the rest of the olive oil in a large frying pan over a medium heat. Add the bell pepper, red onion and garlic and cook for 5 minutes, stirring occasionally. Stir in the chicken, smoked paprika, cumin, and oregano and cook for a further 10 minutes, stirring occasionally. Season to taste with the lime juice and salt and pepper.
Meanwhile, make the guacamole. Cut the avocado in half and remove the stone then crush the flesh with the ground coriander and chilli flakes. Season to taste with lime juice.
Heat the tortilla wraps in the microwave, or in a frying pan, according to the packet instructions. Grate the cheese.
Spread the guacamole on each wrap then top with the chicken fajita mixture and some grated cheese. Serve alongside the sweet potato fries and salad leaves. Enjoy!
