Cheesy Chicken Fajitas

with Sour Cream
Weekly classic
Speedy to make, fun (and messy!) to eat.
Cooking time: 25 min
Cals 937 · Prot 70 · Carbs 80 · Fat 40
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Chicken breast
400 Grams
Red onion
1 Piece
Red pepper
1 Piece
Yellow pepper
1 Piece
Olive oil
2 Tbsp
Fajita seasoning
5 Grams
Smoked paprika powder
2 Grams
Chipotle powder
2 Grams
Sweet corn kernels
145 Grams
1 Tsp
Grated orange cheddar
60 Grams
Grated cheddar
60 Grams
8'' tortilla wraps
6 Piece

To serve

Sour cream
90 Grams
Fresh coriander
15 Grams


1 Prep
Peel and finely slice the onion. Finely slice the red and yellow peppers. Drain the sweet corn. Slice the chicken breasts into strips. 
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.
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.
4 Season
Return the chicken to the pan along with the fajita seasoning, smoked paprika a pinch of chipotle (spicy!) (see pro tip!) and a small splash of water. Add the sweet corn. Fry, stirring, for 2 min or until the liquid has evaporated. Season with salt and pepper.
5 Add cheese
Sprinkle the chicken and the vegetables with the grated cheddars. Remove the pan from the heat and cover with a lid. Set aside until the cheese melts. 
6 Serve
Meanwhile, heat the tortilla wraps in the microwave or a warm oven. 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
Not into spice? Leave out the chipotle! Love spice? Add it all!

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