Griddled Chicken Basil & Sweetcorn Fajitas
Equipment
- Chopping board
- Knife
- Large frying pan
- Wooden spoon
Ingredients
- 4 chicken breast sliced into strips
- 1 red onion thinly sliced
- 1 tbsp chipotle paste
- 1 lime
- 1 tbsp olive oil
- 250 g sweetcorn
- 25 g butter
- large handful fresh basil torn
- 4 small flour tortillas warmed
- 4 tbsp sour cream
- 40 g feta cheese crumbled
- 1 small red onion finely diced
- small handful fresh coriander
- pinch cayenne pepper
- 1 lime halved
- sea salt
- ground black pepper
Instructions
- 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.
- 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.
- Add the sweetcorn to the pan with the butter and cook for 2-3 minutes until tender. Fold through the basil.
- 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.
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.
Nutrition
Calories: 467kcal
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