Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
4835 / 1156
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Peel and finely slice the onion. Finely slice the red and yellowpeppers. Drain the sweetcorn. Slice the chickenbreasts 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.
Tip!Cooking for little ones? 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!
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.
Return the chicken to the pan along with the fajita seasoning, smokedpaprika a pinch of chipotle(spicy!) (see pro tip!) and a small splash of water. Add the sweetcorn. Fry, stirring, for 2 min or until the liquid has evaporated. Season with salt and pepper.
Tip!Not into spice? Leave out the chipotle! Love spice? Add it all!
5 Add cheese
Sprinkle the chicken and the vegetables with the gratedcheddars. Remove the pan from the heat and cover with a lid. Set aside until the cheese melts.
Meanwhile, heat the tortillawraps in the microwave or a warm oven. Load them with the cheesy chicken and vegetable filling. Serve with the sourcream and fresh coriander leaves.
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