Chicken fajitas with avocado & Caesar dressing

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Sara Buenfeld

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Recipe by Sara Buenfeld

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1. Video tutorial: Crushing garlic

1. Slice the chicken on a board with a sharp knife, then put in a large bowl. Grate in the lime zest and squeeze in the juice. Crush the garlic, then add to the chicken with the ground coriander, chilli powder (if using) and seasoning to taste. Stir well, cover, then chill until ready to cook. You could do this the night before.
2. On a clean chopping board, and using a clean knife cut the avocado into quarters. Ease the quarters away from the stone, then peel off the skin. Slice or chop the flesh. Thinly slice the lettuce. Halve the pepper, remove seeds and stalk, then slice or chop the flesh.
3. Chop the fresh coriander, then stir it into the chicken. Heat the oil in a wok or large frying pan. Add the pepper, then stir, continuously, over a high heat for 2 mins. This is called stir-frying. Add the chicken, then stir-fry over a high heat for 5 mins until the chicken is cooked.
4. Heat a large, dry frying pan until hot, then add the tortillas one at a time to heat and brown a little. Turn them over with tongs so that both sides are warmed.
5. Take a warm tortilla and spread with some Caesar dressing. Add some lettuce and avocado, then some of the chicken and pepper mixture and a little more Caesar dressing if you like.
6. Fold in the sides of the tortilla, then carefully roll up so that the filling is completely enclosed. Alternatively, put the dishes of the salad, chicken and tortillas on the table for the family to make up their own.

Cook it on the barbecue

Cut the chicken into chunks, marinate and thread onto skewers with the peppers, then cook over the coals. The tortillas can be warmed on the barbecue, too.

679 kcalories, protein 44g, carbohydrate 52g, fat 34 g, saturated fat 4g, fibre 6g, salt 3.15 g

Latest comments and suggestions

• bobby

  22 September 2009

  bobby rated and commented on this recipe

  

  This is really tasty. I used one chicken breast enough for 2 wraps and two people. I used half zest and half juice of one lime, 2 crushed garlic cloves, half a red pepper, half of an avocado 1/4 teaspoon of ground coriander and 1/4 tsp of hot chilli powder. I let it marinate for 1/2 an hour and served it with leaf salad and tomatoes. Delicious!!!

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Ingredients

• 4 boneless, skinless chicken breasts
• 1 small lime
• 2 garlic cloves
• 1 tsp ground coriander
• 1 tsp chilli powder (optional)
• 1 large red pepper
• 15g fresh coriander
• 2 tbsp sunflower oil

FOR THE SALAD & WRAPS

• 1 Romaine lettuce heart
• 2 ripe avocados
• 8 flour tortillas
• Caesar dressing

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 20 mins

Cook 20 mins

Ingredients

• 4 boneless, skinless chicken breasts
• 1 small lime
• 2 garlic cloves
• 1 tsp ground coriander
• 1 tsp chilli powder (optional)
• 1 large red pepper
• 15g fresh coriander
• 2 tbsp sunflower oil

FOR THE SALAD & WRAPS

• 1 Romaine lettuce heart
• 2 ripe avocados
• 8 flour tortillas
• Caesar dressing

679 kcalories, protein 44g, carbohydrate 52g, fat 34 g, saturated fat 4g, fibre 6g, salt 3.15 g

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