Build Your Own: Sticky Double Chicken Fajitas and Wedges
Put together individually and enjoy together!
- Sulphites
- Wheat
- Cereals containing gluten
- Milk
- Milk
- May contain traces of allergens
This one's for everyone! With our Build Your Own recipes, each are written to give you the option of what toppings, sides and garnishes to add so each person at the table can enjoy the dish the way they want to. Our Sticky Double Chicken Fajitas and Wedges come with optional salad, roasted veg, soured cream, hot sauce, crispy onions and pickled onion.
Ingredients
450 grams
Potatoes
1 unit(s)
Red Onion
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
1 unit(s)
Bell Pepper
480 grams
Diced British Chicken Breast
1 sachet(s)
Central American Style Spice Mix
4 unit(s)
Plain Taco Tortillas
(Contains: Wheat, Cereals containing gluten)
50 grams
Baby Leaf Mix
75 grams
Soured Cream
(Contains: Milk May contain traces of: Milk)
30 grams
Hot Sauce
15 grams
Crispy Onions
(Contains: Cereals containing gluten, Wheat)
Not included in your delivery
1 tsp
Sugar for the Pickle
1 tbsp
Honey
1 tbsp
Olive Oil for the Dressing
Nutrition Values
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel).
Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.
Meanwhile, halve and peel the red onion. Slice half the onion as thinly as you can.
Pop the sliced onion into a small bowl and add the cider vinegar and sugar for the pickle (see pantry for amount). Add a pinch of salt, mix together and set aside to pickle.
Cut the remaining onion into 1-2cm wedges. Halve the bell pepper and discard the core and seeds. Slice into thin strips.
Put the pepper and onion wedges onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Roast on the top shelf of your oven until soft and slightly charred, 14-16 mins.
While everything roasts, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the chicken to the pan and season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
Once the chicken is cooked, add the Central American style spice mix to the pan. Stir-fry for 1 min.
Remove the pan from the heat.
Drizzle the chicken with the honey (see pantry for amount). Turn the chicken to evenly coat.
When everything's nearly ready, pop the tortillas (2 per person) into the oven to warm through, 1-2 mins.
Add the baby leaves to a large bowl and drizzle with the olive oil for the dressing (see pantry for amount). Season with salt and pepper. TIP: Don't add the leaves too early or they'll go soggy.
Build your own! Bring everything to the table and everyone can add the toppings they like best - roasted veg, salad, soured cream, hot sauce, crispy onions and pickled onion.
