Name: Griddled chicken fajitas with squashed avocado
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2
Cuisine: Mexican
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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Griddled chicken fajitas with squashed avocado

Griddled chicken fajitas with squashed avocado

Sara Buenfeld

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Serves 2

Easy

Prep: 15 mins

Cook: 5 mins

A star rating of 4.4 out of 5.26 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal531
fat22g
saturates6g
carbs42g
sugars12g
fibre8g
protein37g
salt1g

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

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.

Recipe from Good Food magazine, October 2015

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A star rating of 4.4 out of 5.26 ratings

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