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Mexican Recipes

Fajita Chicken Breast Loaded Wedges

Fajita Chicken Breast Loaded Wedges

Fajita Chicken Breast Loaded Wedges

with Cheese and Zesty Soured Cream

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These delicious Fajita Chicken Breast Loaded Wedges have been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:

Extra spicy

Allergens:

Milk

The quantities provided above are averages only.

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 war 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.

Total40 minutes

Active 25 minutes

DifficultyEasy

Ingredients

serving amount

700

Potatoes

1

Bell Pepper

(May contain traces of: Celery)

2

Garlic Clove**

30

Mature Cheddar Cheese

(Contains: Milk)

260

Diced British Chicken Breast

20

Chipotle Paste

75

Soured Cream

(Contains: Milk)

Nutritional information

Energy (kcal)591 kcal

Energy (kJ)2472 kJ

Fat16.1 g

of which saturates8.3 g

Carbohydrate69.9 g

of which sugars8.2 g

Protein45.2 g

Salt1.1 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Garlic Press

•Grater

•Zester

•Large Frying Pan

Instructions

Cook the Wedges

1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm wide wedges (no need to peel). Pop them 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 top shelf until golden, 30-40 mins. Turn halfway through.

Get Prepped

2

Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.

Peel and grate the garlic (or use a garlic press).

Grate the cheese.

Fry the Chicken

3

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the diced chicken and season with salt and pepper.

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.

Add the Veg and Spice

4

Add the sliced pepper to the frying pan and stir-fry until just soft, 4-5 mins.

Reduce the heat to medium, then add the garlic and chipotle paste (add less if you'd prefer things milder). Cook until fragrant, 1 min.

Taste

5

Taste the fajita mix and season with salt and pepper if needed. Add a splash of water if it's little too thick.

Load and Serve

6

When everything's ready, share the wedges between your plates and top with the chicken fajita mix.

Sprinkle over the cheese. Finish with a dollop of soured cream - wedges loaded!

Enjoy!

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