Peri Peri Chicken Fajita Style Tacos

Name: Peri Peri Chicken Fajita Style Tacos with Cheese and Sweet Chilli Mayo
Total time: 20 min
Yield: 2
Cuisine: Portuguese
Ingredients: 6 unit(s) Plain Taco Tortillas; 1 unit(s) Bell Pepper; 1 unit(s) Onion; 240 grams Diced British Chicken Breast; 2 unit(s) Garlic Clove**; 30 grams Mature Cheddar Cheese; 32 grams Sweet Chilli Sauce; 1 sachet(s) Peri Peri Seasoning; 50 grams Baby Leaf Mix; 3 tbsp Mayonnaise

with Cheese and Sweet Chilli Mayo

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Brimming with flavour, these Peri Peri Chicken Fajita Style Tacos take less than 25 minutes to make. Smoky and spicy with a slightly sweet kick, peri peri contains smoked paprika, ancho chilli powder, ground cumin and oregano.

Tags:

High Protein

Allergens:

Wheat

•Cereals containing gluten

•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.

Total20 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

6 unit(s)

Plain Taco Tortillas

(Contains: Wheat, Cereals containing gluten)

1 unit(s)

Bell Pepper

(May contain traces of: Celery)

1 unit(s)

Onion

240 grams

Diced British Chicken Breast

2 unit(s)

Garlic Clove**

30 grams

Mature Cheddar Cheese

(Contains: Milk)

32 grams

Sweet Chilli Sauce

1 sachet(s)

Peri Peri Seasoning

50 grams

Baby Leaf Mix

Not included in your delivery

3 tbsp

Mayonnaise

Nutritional information

Energy (kJ)2970 kJ

Energy (kcal)710 kcal

Fat25.9 g

of which saturates6.6 g

Carbohydrate73.4 g

of which sugars19 g

Dietary Fibre8 g

Protein43.3 g

Salt2.1 g

Potassium91.5 mg

Calcium6.2 mg

Iron0.2 mg

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

Utensils

•Chopping Board

•Baking Tray

•Knife

•Pan

•Grater

•Small Bowl

Instructions

a) If you don't have a microwave, heat your oven to 220°C/200°C fan/gas mark 7 for the tortillas.

b) Halve the bell pepper and discard the core and seeds. Slice into thin strips.

c) Halve, peel and thinly slice the onion.

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

b) Once hot, add the diced chicken, bell pepper and onion.

c) Stir-fry until the chicken is golden brown 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.

a) While the chicken cooks, peel and grate the garlic (or use a garlic press).

b) Grate the cheese.

c) In a small bowl, mix together the mayo (see pantry for amount) and sweet chilli sauce.

a) Once the chicken is cooked, add the garlic and peri peri seasoning to the chicken and veg. Fry for 1 min more.

b) Season with salt and pepper.

a) Pile the tortillas (3 per person) onto a plate. Heat them through in the microwave, 850W: 50 secs / 750W: 1 min, until warm and soft.

b) If you're using the oven, pop them into the oven to warm through, 1-2 mins.

a) When everything's ready, lay the tortillas onto your serving plates.

b) To make your tacos, spread the base of each with sweet chilli mayo. Top with the baby leaf mix, peri peri chicken, pepper and onion mix.

c) Finish with your grated cheese.

Enjoy!