Cheese and Shredded Chicken Fajitas
with zingy tomato salsa
Tangy onion salsa, fragrant shredded carrot and aioli-coated chicken—this recipe has something to suit every taste. The DIY nature of this dish s something the whole house is sure to love.
Tags:
Quick
•Family Friendly
Allergens:
Celery
•Egg
•Mustard
•Milk
•Wheat
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
320 grams
Chicken Breast
2 sachet(s)
Ketchup
(Contains Celery)
1 sachet(s)
Ground Cumin
1 sachet(s)
Aioli
(Contains Egg, Mustard)
50 grams
Grated Cheese
(Contains Milk)
2 unit(s)
Tomato
1 unit(s)
Onion
1 unit(s)
Carrot
8 unit(s)
Tortilla
(Contains Wheat)
1 unit(s)
Lime
5 grams
Coriander
2 sachet(s)
BBQ Sauce
Not included in your delivery
to taste
Water
to taste
Oil
to taste
Salt
to taste
Pepper
Nutrition Values
Energy (kJ)3601 kJ
Energy (kcal)861 kcal
Fat38.8 g
of which saturates13.4 g
Carbohydrate77.2 g
of which sugars17.8 g
Dietary Fiber0 g
Protein53.6 g
Cholesterol0 mg
Salt3.45 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Pot with Lid
Instructions
1
- Heat the oven to 220°C/200°C fan/gas mark 7 (to avoid turning on your oven, warm the tortillas in a pan instead).
- Boil a large pot of salted water.
- Once boiling, lower the heat to medium-high.
- Add the chicken and some cracked pepper and cover. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
2
- Simmer until the chicken is cooked through, stirring halfway, 12-15 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
- Once cooked, remove the pot from the heat and transfer the chicken to a bowl.
- Use two forks to shred the chicken as finely as you can.
3
- Meanwhile, halve, peel and chop the onion into small pieces.
- Cut the tomato into 1cm chunks.
- Quarter the lime.
- In a small bowl, mix the tomato and onion together with a drizzle of oil and the juice of two lime wedges (double for 4p).
- Season to taste with salt and pepper.
4
- Trim and grate the carrot (no need to peel).
- Roughly chop the coriander (stalks and all).
- In a separate bowl, mix the carrot and coriander. Season to taste with salt and pepper.
- Pop the tortillas into the oven to warm, 1-2 mins.
5
- Add the ketchup, cumin and aioli to the bowl with the chicken.
- Toss to fully coat.
- Season to taste with salt and pepper.
6
- Fill your tortillas with the shredded chicken, tomato salsa, cheese and coriander carrot.
- Finish with a drizzle of BBQ sauce and a squeeze of lime juice before digging in!
