The BBC Good Food logo
Mini chicken fajitas

Mini chicken fajitas

A star rating of 4.9 out of 5.12 ratingsRate
Magazine subscription – choose a brand-new cookbook from Jamie Oliver, Mary Berry and Nadiya Hussain
  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Makes 36

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

  • Freezable
  • Healthy
Nutrition: per fajita


  • 2 tbsp sunflower oil
  • 2 skinless chicken breasts , cut into 1.5cm/1/2in chunks
  • 1 red pepper , deseeded and cut into 1.5cm/1/2in chunks
  • 1 yellow pepper , deseeded and cut into 1.5cm/1/2in 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
  • large pack coriander , leaves chopped
  • 3 large flour tortillas
  • 75g ready-grated mozzarella

For the guacamole dip

  • 1 ripe avocado , stoned and peeled
  • juice 1 large lime
  • 1 garlic clove , crushed
  • 2 heaped tbsp finely chopped coriander

You will need

  • 36 cocktail sticks


  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.


Open-freeze the uncooked canapés on a baking parchment-lined baking tray until solid, then transfer to a freezer-proof container, interleaving with baking parchment. Cover tightly with a lid and freeze for up to 2 weeks. Put the guacamole dip in a small, lidded container, cover the surface with cling film and freeze. Thaw at room temperature for about 1 hr, mix in a little water and stir well before serving. Cook the fajitas from frozen for 10 mins or until piping hot throughout.

Goes well with

Recipe from Good Food magazine, November 2015

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.9 out of 5.12 ratings

Sponsored content