Fajita Chicken Loaded Wedges
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Fajita Chicken Loaded Wedges

Fajita Chicken Loaded Wedges

with Cheese and Greek Yoghurt

Calorie Smart
Extra spicy
Family Friendly

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.

Preparation Time40 minutes
Cooking time25 minutes


serving amount

700 grams


1 unit(s)

Bell Pepper

(May contain Celery)

2 unit(s)

Garlic Clove

30 grams

Mature Cheddar Cheese

(Contains Milk)

240 grams

Diced British Chicken Thigh

20 grams

Chipotle Paste

50.25 grams

Greek Style Natural Yoghurt

(Contains Milk)


Nutritional information

Energy (kJ)2676 kJ
Energy (kcal)639 kcal
Fat21.6 g
of which saturates8.8 g
Carbohydrate76.5 g
of which sugars9.2 g
Protein41.7 g
Salt0.88 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Large Frying Pan



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.


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 Cheddar cheese.


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.


Once the chicken is cooked, add the sliced pepper to the 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 the fajita mix and season with salt and pepper if needed. Add a splash of water if it's little too dry.


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 Greek yoghurt - wedges loaded!