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Fajita Chicken Loaded Wedges

Fajita Chicken Loaded Wedges

with Cheese and Greek Yoghurt
4.0(1.2K)
Sam Richards
Sam RichardsUpdated on March 05, 2026
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Calories
: 
598 kcal
Protein
: 
41.7g protein
Total
: 
40 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

700 grams

Potatoes

1 unit(s)

Bell Pepper

2 unit(s)

Garlic Clove

30 grams

Mature Cheddar Cheese

(Contains: Milk)

260 grams

Diced British Chicken Thigh

20 grams

Chipotle Paste

50.03 grams

Greek Style Natural Yoghurt

(Contains: Milk)

Energy (kJ)2502 kJ
Energy (kcal)598 kcal
Fat15 g
of which saturates7.6 g
Carbohydrate77 g
of which sugars10 g
Dietary Fibre9.4 g
Protein41.7 g
Salt0.7 g
Potassium1782.2 mg
Calcium30.7 mg
Iron1.4 mg
Always refer to the product label for the most accurate ingredient and allergen information.
•Chopping Board
•Baking Tray
•Knife
•Zester
•Grater
•Large Frying Pan

Instructions

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.

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 Cheddar cheese.

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.

4

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.

5

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

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 Greek style yoghurt - wedges loaded!

Enjoy!

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