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Chicken Fajita Tortizza

Chicken Fajita Tortizza

with Rocket Salad

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Tags:Under 600 calories
Allergens:MilkCereals containing glutenSulphites

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Bell Pepper

1 unit(s)

Spring Onion

1 unit(s)

Garlic Clove

60 grams

Mature Cheddar Cheese

(ContainsMilk)

4 unit(s)

Plain Taco Tortilla

(ContainsCereals containing gluten)

280 grams

Diced Chicken Thigh

1 sachet

Central American Style Spice Mix

1 pack(s)

Tomato Passata

½ sachet

Balsamic Vinegar

(ContainsSulphites)

20 grams

Rocket

Not included in your delivery

1 tbsp

Olive Oil for the Dressing

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2114 kJ
Energy (kcal)505 kcal
Fat30.0 g
of which saturates11.0 g
Carbohydrate19 g
of which sugars7.0 g
Protein40 g
Salt1.5 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Knife
Garlic Press
Grater
Baking Tray
Frying Pan
Bowl
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C. Halve the pepper, discard the core and seeds then slice into thin strips. Trim and thinly slice the spring onion. Peel and grate the garlic (or use a garlic press). Grate the cheese.

2

Meanwhile, arrange the tacos (2 per person) on a lightly oiled baking tray so they are well spread out (you may need 2 baking trays). Drizzle each one with a little oil, ensuring they are well coated. Pop the tacos onto the top shelf of the oven to brown slightly and crisp up, 3-5 mins. When ready, remove and keep to one side (keep them on the baking tray as they will go back in the oven later).

3

Heat a drizzle of oil in a large frying pan on medium-high heat. Once the oil is hot, add the chicken to the pan and season with salt and pepper. IMPORTANT: Wash your hands after handling chicken and its packaging. Cook until brown all over, 5-6 mins, turning occasionally. Add the pepper and cook until soft, 3-4 mins.

4

Add the garlic and Central American style spice mix to the frying pan with the chicken and cook for 1 min, stirring continuously. Add the passata and simmer until thickened, 4-5 mins. Season to taste with salt and pepper, then take off the heat. IMPORTANT: The chicken is cooked when no longer pink in the middle.

5

Divide the fajita mix equally between the baked tortizza bases, spreading it out to the edges. Scatter over the spring onion, followed by the cheese. Pop your tortizzas back onto the top shelf of your oven and bake until the cheese has melted and is bubbling, 4-6 mins. TIP: If using more than one baking tray, use the middle shelf also and swap the trays around on the shelves halfway through for even cooking.

6

Meanwhile, pour the balsamic vinegar and olive oil (see ingredients for amount) into a medium bowl, season with salt and pepper and mix well. Once your tortizzas are out of the oven, slide them onto your plates. Just before serving, add the rocket to the dressing bowl, toss well to coat. Serve the chicken fajita tortizzas with the rocket salad alongside. Enjoy!