Directions
- 1Cube the chicken thighs and season with fajita seasoning, olive oil, and lime juice. Mix until well coated and set aside.
- 2Line a large sheet pan with baking paper. Add onions and bell peppers, season with extra fajita seasoning, and lightly spray with olive oil.
- 3Roast the vegetables at 190C / 380F for 20 minutes to remove excess moisture.
- 4Spread the marinated chicken evenly over the roasted vegetables.
- 5Bake at 200C / 400F for 25-30 minutes until golden and crispy.
- 6Broil for 2-3 minutes if desired for extra crispiness.
- 7While the tray is hot, add cheese, tomatoes, and coriander.
- 8Mix until melted, then top with a little extra cheese.
- 9Broil for 2-3 minutes until crispy.
- 10Finally, serve on top of low carb tortilla wraps with the spicy sauce.
Ingredients
- 1600 g Boneless Chicken Thighs, cubed
- 3 Tsp Salt
- 4 Tsp Oregano
- 4 Tsp Garlic Powder
- 3 Tsp Cumin
- 3 Tsp Coriander Powder
- 4 Tsp Smoked Paprika
- 2 Tsp Chilli Powder
- 1.5 Whole Lime Juice
- 2.5 Tbsp Olive Oil
- 200 g Red Onion, chopped
- 200 g White Onion, chopped
- 150 g Red Bell Pepper, chopped
- 150 g Green Bell Pepper, chopped
- 150 g Yellow Bell Pepper, chopped
- Fajita Seasoning
- Olive Oil Spray
- 100 g Low Fat Cheddar
- 100 g Shredded Mozzarella
- Fresh Tomatoes, chopped
- Fresh Coriander, finely chopped
- Low Carb Tortilla Wraps (Brand: Mission Carb Balance)
- 150 g Yogurt of choice
- 80 g Light Mayo
- 0.5 Tsp Smoked Paprika
- 50 g Sriracha
Equipment
Large sheet panBaking paper
Tips
- Store the fajita chicken filling in containers and refrigerate for the week. Reheat as needed and serve fresh with wraps and spicy sauce.
- You can also assemble burrito style wraps, wrap tightly in foil, and store in the fridge or freezer for later.
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