Cheesy Chicken Fajitas

with Sour Cream

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Instructions

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1 Prep filling

Slice the chicken breasts into long strips. Peel and finely slice the onion. Finely slice the red and yellow bell pepper.

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2 Fry chicken

Heat a non-stick pan over a medium-high heat with a drizzle of oil. Once hot, add the chicken and fry for 3-4 min until golden and cooked through. Transfer the chicken to a plate and set aside. 

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3 Fry vegetables

Return the pan to a medium heat with a second drizzle of oil. Add the onion and peppers and fry for 3-4 min.

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4 Season

Return the chicken to the pan along with the fajita seasoning and a small splash of water. Fry, stirring, for 2 min or until the liquid has evaporated. Season with salt and pepper.

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5 Add cheese

Sprinkle the chicken and the vegetables with the grated cheddar. Take the pan off the heat and cover with a lid. Set aside for a while until the cheese melts.

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6 Serve

Heat the tortilla wraps. Load them with the cheesy chicken and vegetable filling. Serve with the sour cream and fresh coriander leaves.

Tips for fussy eaters

Separate a batch of the chicken filling and season it with salt and pepper only (leaving the fajita seasoning out). Don't forget the cheese, though!

Pro tip

Keep the fajita vegetables crunchy. If you have avocados, serve the fajitas with avocado slices or guacamole!

Speedy to make, fun (and messy!) to eat.

Cooking Time: 20 min

Cals 1051 · Prot 69 · Carbs 104 · Fat 37

Ingredients

Number of people

Fajitas

Chicken breast 400 Grams
Red onion 1 Piece
Red bell pepper 1 Piece
Yellow bell pepper 1 Piece
Olive oil 2 Tbsp
Fajita seasoning 15 Grams
Water 20 ML
Salt 1 Tsp
Black pepper 1 Tsp
Grated cheddar cheese orange 90 Grams
Tortilla wrap, 8 inches 6 Pieces

To serve

Sour cream 90 Grams
Fresh coriander 15 Grams

Speedy to make, fun (and messy!) to eat.

Cooking Time: 20 min

Cals 1051 · Prot 69 · Carbs 104 · Fat 37

Instructions

photo

1 Prep filling

Slice the chicken breasts into long strips. Peel and finely slice the onion. Finely slice the red and yellow bell pepper.

photo

2 Fry chicken

Heat a non-stick pan over a medium-high heat with a drizzle of oil. Once hot, add the chicken and fry for 3-4 min until golden and cooked through. Transfer the chicken to a plate and set aside. 

photo

3 Fry vegetables

Return the pan to a medium heat with a second drizzle of oil. Add the onion and peppers and fry for 3-4 min.

photo

4 Season

Return the chicken to the pan along with the fajita seasoning and a small splash of water. Fry, stirring, for 2 min or until the liquid has evaporated. Season with salt and pepper.

photo

5 Add cheese

Sprinkle the chicken and the vegetables with the grated cheddar. Take the pan off the heat and cover with a lid. Set aside for a while until the cheese melts.

photo

6 Serve

Heat the tortilla wraps. Load them with the cheesy chicken and vegetable filling. Serve with the sour cream and fresh coriander leaves.

Tips for fussy eaters

Separate a batch of the chicken filling and season it with salt and pepper only (leaving the fajita seasoning out). Don't forget the cheese, though!

Pro tip

Keep the fajita vegetables crunchy. If you have avocados, serve the fajitas with avocado slices or guacamole!

Ingredients

Number of people

Fajitas

Chicken breast 400 Grams
Red onion 1 Piece
Red bell pepper 1 Piece
Yellow bell pepper 1 Piece
Olive oil 2 Tbsp
Fajita seasoning 15 Grams
Water 20 ML
Salt 1 Tsp
Black pepper 1 Tsp
Grated cheddar cheese orange 90 Grams
Tortilla wrap, 8 inches 6 Pieces

To serve

Sour cream 90 Grams
Fresh coriander 15 Grams
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