Friday Night Fajita Platter
Forget the takeaway this weekend, whip up this easy-but-delicious chicken fajita sharing platter instead!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
- 8 small flour tortillas/flatbreads (use gluten free tortillas or GF pittas if necessary)
- 3 chicken breasts sliced into strips
- 3 tbsp vegetable oil
- 2 tbsp fajita seasoning
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow bell pepper
- 1 onion
- 1 avocado sliced (brush with a little lemon/lime juice to prevent browning)
- 1 bunch fresh coriander/cilantro roughly chopped
- 1/2 cup (120ml) sour cream
- 1 cup (250g) salsa
- 1/2 cup (50g) grated cheddar cheese
- 1-2 Jalapenos sliced
- 1-2 limes sliced or cut into wedges
Preheat the oven to it's lowest temperate and place a large baking tray in there to warm. Then cut the peppers and onion into slices.
Place the chicken on a plate, pour on 2 tbsp of the oil and sprinkle on the fajita seasoning. Mix together until thoroughly combined.
Heat a cast-iron griddle plate to a high heat, when hot, place the tortillas on the griddle - turning once until you have griddle lines on the tortillas. It should only take a minute or two, but you'll probably need to do this in 2 or 3 batches. Place on a plate and cover with some foil to keep warm.
Brush the griddle with the remaining 1 tbsp of oil. Place the sliced peppers and onions on the griddle and fry until slightly charred and softened (about 8-10 minutes), turning once or twice during cooking. Remove and place on the warmed baking tray (take the tray out of the oven now so it's not too hot to serve).
Place the chicken on the hot griddle and cook until charred and no longer pink in the middle (about 5-6 minutes). Turn over once during cooking.
Place the chicken on the tray along with the warmed tortillas, avocado slices and coriander/cilantro. Serve with the sour cream, salsa, shredded cheese, jalapenos and lime wedges.
Can I make it ahead?
For fajitas, it tastes the best when eaten right away, but you can save leftovers for an amazing salad the next day. Cool the chicken and veggies, then cover and refrigerate for up to two days. Mix with salad leaves, tomatoes and some freshly sliced avocado.
Can I make it gluten free?
Yes! Use gluten free tortillas (or swap out for rice and make a fajita bowl instead) and check your fajita blend and salsa are gluten free.
If you're using ready shredded/grated cheese, check that too, as sometimes flour is added to prevent the cheese sticking together.
Nutritional info is per serving.
Calories: 614kcal | Carbohydrates: 49g | Protein: 30g | Fat: 34g | Saturated Fat: 17g | Cholesterol: 82mg | Sodium: 1045mg | Potassium: 1180mg | Fiber: 8g | Sugar: 9g | Vitamin A: 3610IU | Vitamin C: 126.6mg | Calcium: 235mg | Iron: 4.1mg