Chicken Fajita Roll
Super simple, super quick & super tasty!
Ingredients
- 400 g chicken breast (or tenderloins)
- 200 g mixed capsicums (approx 1.5 capsicums)
- 100 g red onion (approx ½ onion)
- 100 g grated pizza cheese
- 4 bread rolls (i used turkish rolls)
- 1-2 tablespoon mexellent paste
- 2 tablespoon oil
- aioli
- 1 handful rocket
- chipotle salt
Instructions
- Slice the chicken into small bite-sized pieces and rub in the mexellent paste
- Dice capsicums & onions
- Fry chicken in oil on medium/high heat for approx 3 minutes
- Add capsicums, onions & chipotle salt and cook for a further 3 minutes
- Remove from heat, top with grated cheese and melt the cheese under the grill. Meanwhile, slice bread rolls and toast them (optional).
- Spread some aioli inside the bread roll, top with rocket and using a spatula place some of the chicken fajita mix into the bread roll
- Repeat & DEMOLISH!!!
Notes
Essential Tools
- chef knives
- chopping board
- frying pan
- grill pan (if grilling bread rolls)
- mixing bowls
- tongs
- spatula
Tips/Tricks
- I toasted my bread roll to add a nice crunchy texture but this step is optional. Also, you can use whatever type of roll you like!
- Cutting the chicken into bite-sized pieces speeds up the cooking time but you could also butterfly the chicken and serve as larger pieces - adjust cooking time accordingly