Name: Chicken and corn fajitas
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: For the salsa:; ½ red onion, finely chopped; I handful cherry tomatoes; 1 garlic clove, minced; 1 handful of fresh coriander leaves, chopped; 1 tsp olive oil; 1 lime; 1 green chilli, deseeded and sliced (optional); Salt and pepper; For the fajitas:; 1 Tbsp olive oil; 1 red onion; 1 red bell pepper; 1 clove of garlic; 1 cup shredded grilled/roasted chicken chunks or 1 large chicken breast fillet; ½ tsp smoked paprika; ½ tsp ground cumin; ¼ tsp dried oregano; 1 lime; 1 small tin of corn ( or 1 grilled corn-on-the-cob); 2 Tbsp chopped coriander leaves; 4 soft wholemeal tortillas

Chicken and corn fajitas

14 Nov 2017

by Dinna

Prep Time

5 minutes

Cook Time

15 minutes

Total Time

20 minutes

Background

I like to make chicken fajitas regularly, normally using leftover roasted chicken from Sunday lunch. This recipe can be made with raw or pre-cooked chicken - either way it’s on the table within 15 minutes. For this reason it’s ideal for a quick lunch or as a no-fuss midweek supper. Alternatively, it makes a perfect party dish - serve it with guacamole, corn-on-the-cob and/or salsa/slaw on the side.

Ingredients

For the salsa:
½ red onion, finely chopped
I handful cherry tomatoes
1 garlic clove, minced
1 handful of fresh coriander leaves, chopped
1 tsp olive oil
1 lime
1 green chilli, deseeded and sliced (optional)
Salt and pepper
For the fajitas:
1 Tbsp olive oil
1 red onion
1 red bell pepper
1 clove of garlic
1 cup shredded grilled/roasted chicken chunks or 1 large chicken breast fillet
½ tsp smoked paprika
½ tsp ground cumin
¼ tsp dried oregano
1 lime
1 small tin of corn ( or 1 grilled corn-on-the-cob)
2 Tbsp chopped coriander leaves
4 soft wholemeal tortillas

Instructions

First make the salsa: chop the tomatoes, onion and coriander leaves. Combine these in a bowl. Add the minced garlic and half of the chilli (if used). Drizzle with oil and freshly squeezed lime. Season with salt and freshly ground black pepper. Cover and rest.
Shred or thinly slice the chicken. Thinly slice the onion, garlic, chilli (if used) and bell pepper.
Heat the oil in a large wok or non-stick frying pan, add the onion and peppers and stir-fry for 5 minutes. Add the chicken, garlic, chilli, paprika, cumin and oregano and cook for another 5 minutes, or until the chicken is cooked/warmed through. Add the corn and coriander leaves- squeeze some lime juice over it. Warm through.
Meanwhile warm the tortilla in a heated pancake or griddle pan. This should only take a minute or so.
Spoon some of the chicken mixture into the centre of each tortilla, add a couple spoonful of salsa. Roll up and serve warm.