Chicken Fajita Wraps

Preparation Time: 4
Cooking Time: 35


2 tbsp olive oil

400 g chicken breast fillets, trimmed, cut into thin strips

1 red onion, thinly sliced

2 garlic cloves, finely chopped

2 tbsp tomato paste

250 ml (1 cup) Campbell’s Real Stock - Chicken

1 long red chilli, seeds removed, finely sliced

½ tsp ground cumin

1 tbsp smoked paprika

1 tbsp lime juice

1 bunch coriander, leaves chopped

1 avocado, sliced

½ cup sour cream

2 tomatoes, halved, sliced

2 baby cos lettuce, leaves separated

6 large flour tortillas 


1. Heat 1 tbsp oil in a large saucepan over medium-high heat. Cook the chicken, in 2 batches, for 2-3 minutes, or until golden. Remove chicken from pan and set aside.

2. Return the pan to medium heat, add remaining oil. Add the onion and cook, stirring for 3-4 minutes, until softened. Add garlic, tomato paste, Campbell’s Real Stock, chilli, cumin and paprika, bring to the boil, then reduce heat to low and cook, stirring occasionally for 15 minutes or until thickened. Stir in the chicken and cook for a further 5 minutes or until cooked through. Season and squeeze over lime juice.

3. Place coriander, avocado, sour cream, tomato and lettuce in small bowls. Serve with chicken and wrap in tortillas. 


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