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+ servings

Chicken Fajita Roll

Servings 4 people
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
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