Griddled chicken fajitas with squashed avocado

A plate of food with meat and vegetables Speedy Suppers Recipes

Preparation and cooking time

  • Prep:15 mins
  • Cook:5 mins
  • Easy
  • Serves 2

Fill tortilla wraps with smoky paprika chicken, a fresh tomato salsa and smashed avocado to make a midweek meal in just 20 minutes

Nutrient Unit
kcal 531
fat 22g
saturates 6g
carbs 42g
sugars 12g
fibre 8g
protein 37g
salt 1g

Ingredients

  • 2 garlic cloves , finely grated
  • 150g pot plain bio yogurt
  • ½ tsp smoked paprika
  • ¼ tsp ground cumin
  • ¼ tsp ground coriander
  • ¼ tsp oregano
  • 200g mini chicken breast fillets
  • 2 tomatoes , chopped
  • 1 small red onion , finely chopped
  • 1 green chilli , deseeded and finely chopped (optional)
  • 4 tbsp chopped fresh coriander
  • juice 1 lime
  • 2 seeded tortillas
  • 1 avocado , halved and stoned
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Method

  • STEP 1

Stir the garlic into the yogurt. Spoon 2 tbsp into a medium bowl, add the spices and oregano, and stir well. Add the chicken and toss until coated.

  • STEP 2

Heat a griddle pan and griddle the chicken for 5 mins, turning once, until cooked all the way through but still moist. (If you want to fry the chicken, wipe a little oil in a non-stick pan first or the spices will burn.)

  • STEP 3
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Mix the tomatoes with the onion, chilli (if using), coriander and lime to taste. Heat the tortillas following pack instructions. Scoop the flesh from the avocado, squash half on top of each tortilla, then add the chicken and the salsa salad. Spoon over the garlicky yogurt, roll up and eat while still hot.

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Soy salmon & broccoli traybake
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