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Cover - Griddled Chicken Basil & Sweetcorn Fajitas

Griddled Chicken Basil & Sweetcorn Fajitas

20 mins
467 cals per serving
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Donal's Notes

A quick fix chicken dinner that is easy to assemble. Heat the tortillas directly over a gas ring with tongs or on a hot griddle pan to get the best from them. If you have some nice ripe avocados, a dollop of creamy guacamole would work brilliantly to top these wraps.

Ingredients

chicken breasts
chicken breasts
red onion
red onion
chipotle paste
chipotle paste
lime
lime
olive oil
olive oil
sweetcorn
sweetcorn
butter
butter
fresh basil
fresh basil
flour tortillas
flour tortillas
sour cream
sour cream
feta cheese
feta cheese
fresh coriander
fresh coriander
cayenne pepper
cayenne pepper
sea salt
sea salt
ground black pepper
ground black pepper

Equipment

Chopping board
Chopping board
Knife
Knife
Large frying pan
Large frying pan
Wooden spoon
Wooden spoon

Method

1

Peel and slice the onion and slice the chicken in strips. Mix the chicken with the sliced onion, chipotle paste and half the lime juice. Season well.

2

Place a large frying pan over a high heat with a little oil. Add the chicken and onion mix and fry until the chicken is cooked all the way through. Don’t be tempted to move the contents of the pan too much, allow it to slightly catch and char before stirring.

3

Add the sweetcorn to the pan with the butter and cook for 2-3 minutes until tender. Fold through the basil.

4

Divide the contents of the pan between the warmed tortillas. Dollop with the soured cream scatter with the cheese, diced red onion and coriander leaves, sprinkle with cayenne pepper and a squeeze of lime juice to your taste before serving.

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