Mini chicken fajitas

Prep: 25 mins Cook: 16 mins - 18 mins

Easy

Makes 36
These Mexican inspired party nibbles are filled with spicy chipotle chicken and peppers - make ahead for fuss-free entertaining

Nutrition and extra info

  • Freezable
  • Healthy

Nutrition: per fajita

  • kcal41
  • fat2g
  • saturates1g
  • carbs3g
  • sugars1g
  • fibre1g
  • protein3g
  • salt0.1g
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Ingredients

  • 2 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 2 skinless chicken breasts, cut into 1½ cm/½ in chunks
  • 1 red pepper, deseeded and cut into 1½ cm/½ in chunks
  • 1 yellow pepper, deseeded and cut into 1½ cm/½ in chunks
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ¼ tsp hot chilli powder
  • 227g can chopped tomatoes
  • 2 tbsp chipotle paste
  • 4 spring onions, trimmed and thinly sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • large pack coriander, leaves chopped
  • 3 large flour tortillas
  • 75g ready-grated mozzarella

For the guacamole dip

  • 1 ripe avocado, stoned and peeled
    Avocado

    Avocado

    av-oh-car-doh

    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • juice 1 large lime
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 1 garlic clove, crushed
  • 2 heaped tbsp finely chopped coriander

You will need

  • 36 cocktail sticks

Method

  1. Heat the oil in a large, non-stick frying pan or wok and stir-fry the chicken and peppers for 2 mins. Sprinkle over the spices and cook for 30 secs more, stirring. Tip the tomatoes into the pan and stir in the chipotle paste. Simmer for 5 mins or until the sauce is thick and glossy, stirring regularly. Stir in the spring onions and coriander, cook for 1 min more, then remove from the heat and leave to cool.

  2. Cut the tortillas into quarters, then cut each quarter into three pieces, so you have 36 triangles. Place 1 tsp of the chicken mixture and a little cheese at the widest end of a triangle. Roll the pointed end of the triangle around the filling and secure with a cocktail stick. Place on a baking tray lined with baking parchment. Fill and roll the other triangles. Cover with cling film and chill for up to 8 hrs until ready to reheat.

  3. To make the dip, mash all the ingredients in a bowl until almost smooth. Cover the surface of the dip with cling film and chill for up to 24 hrs.

  4. When ready to serve, heat oven to 200C/180C fan/gas 6. Uncover the fajitas and bake for 6-8 mins or until hot throughout. Serve with the guacamole.

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Comments, questions and tips

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Comments (5)

Cathpaul's picture
5

Also don't need the dip.

Cathpaul's picture
5

Very very hot. Also very naïve when I cooked this.... Make sure you have 36 pieces of chicken and peppers.... One for each triangle! As the recipe just says 2 chicken breast and 2 peppers cut 1\2 inch squares. I followed this and only got 24 chicken cubes and 56 pepper cubes. A simple note at the side of the ingredients would have helped. I cooked another chicken ...... The recipe is fast and easy to follow . My guests loved it. Freezes well too

Shaun Edmonds's picture
5

Great idea, I made these as part of a sharing platter for the Mrs and I, and we loved it, regular movie night favourite now.

muffin56's picture
5

After seeing this in the magazine I thought I would try it for a Saturday supper. I made it more or less as per the recipe, only I forgot to add the mozzarella (didn't seem to affect the taste at all though) and I used 3 chicken breasts as we were going to eat it as regular fajitas with normal size wraps. It was a very quick easy and tasty meal to make. My partner found it slightly too spicy (but not uncomfortably so), daughter (aged 14) thought it wasn't spicy enough and I thought it was just right. Whatever our thoughts though it was clean plates all round with requests to make it again. Plan to do so for the family Boxing Day get together buffet (mini versions made ahead and frozen) and no doubt in the full size version some time next year. It's an economical recipe too as apart from the avocado, lime, chipotle paste and wraps had everything else needed.

muffin56's picture
5

After seeing this in the magazine I thought I would try it for a Saturday supper. I made it more or less as per the recipe, only I forgot to add the mozzarella (didn't seem to affect the taste at all though) and I used 3 chicken breasts as we were going to eat it as regular fajitas with normal size wraps. It was a very quick easy and tasty meal to make. My partner found it slightly too spicy (but not uncomfortably so), daughter (aged 14) thought it wasn't spicy enough and I thought it was just right. Whatever our thoughts though it was clean plates all round with requests to make it again. Plan to do so for the family Boxing Day get together buffet (mini versions made ahead and frozen) and no doubt in the full size version some time next year. It's an economical recipe too as apart from the avocado, lime, chipotle paste and wraps had everything else needed.

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