Shredded Chicken Fajitas with Piquante Pepper Salsa and Pea Guacamole

This recipe takes your traditional fajitas to a whole new level. Chuck out those Old El Passo kits and jump on the hmwm band wagon – I promise after trying this you’ll never want to get off. Looking down the list it may sound like a lot of ingredients but the salsa and the guac actually share a number of ingredients, so just chop them all up together and divide between your bowls, and you’re cutting some of your work load in half. Shredding your chicken also gives the wraps a different texture than usual, and it means you can be guaranteed chicken in every mouthful – now who is gonna argue with that??!!

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Makes 4 large wraps

For the fajita seasoning

  • 2 chicken breasts
  • Juice 1 lime
  • 2 garlic cloves – crushed and finely chopped
  • ½ tsp mustard powder
  • Pinch cumin
  • 1 tsp coriander
  • 2 tsp smoked paprika
  • Pinch salt

For the roasting pot

  • 2 small red onions – sliced
  • 1 red pepper – sliced
  • ½ yellow pepper – sliced
  • 1 tbsp olive oil

For the piquante pepper salsa

  • 125g cherry tomatoes – quartered
  • 1 tbsp tomato puree
  • Pinch sugar
  • 150g piquante peppers – roughly chopped
  • Juice ½ lime
  • Small handful fresh coriander – finally chopped
  • ½ red chilli – finely chopped
  • ½ small red onion – finely chopped
  • 1 tsp chilli sauce

For the pea guacamole

  • 100g peas – cooked
  • Juice ½ lime
  • Small handful mint – finely chopped
  • Small handful coriander – finely chopped
  • ½ chilli – finely chopped
  • ½ small red onion – finely chopped
  • Salt and pepper

To serve

  • 4 x 12” wholemeal wraps
  • Rocket
  • Strong cheddar cheese – grated

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Mix together all the ingredients for the chicken seasoning and cover the chicken breasts – leave to marinade for at least half an hour.

Preheat the oven to 180’C

Toss the roasting vegetables with the oil in an oven proof dish, place the marinating chicken on top and bake for 25 minutes, stiffing half way through.

Once the chicken is cooked, remove and leave to stand for 5 minutes before bashing with a rolling pin and pulling apart – the veg may need to go back in the oven to cook for the final 5 minutes.

While the chicken is cooking prep all your other ingredients.

To make the salsa, simply mix together all the ingredients and set aside until ready to serve

To make the pea guac, blend the peas, mint and coriander in a blender with the lime juice and then stir in the chilli and red onion – so that you still have a lovely crunch.

Season to taste and set aside until needed

When you have all your components ready simple load up (wrap) and roll!

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10 thoughts on “Shredded Chicken Fajitas with Piquante Pepper Salsa and Pea Guacamole

  1. Pingback: Layered Omelette Wraps Stuffed with Chorizo, Peppers, Feta Cheese and Pea Guacamole | Homemade With Mess

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