Leftover Roast Chicken Fajitas
A quick and easy midweek dinner, serve with warm tortillas, guacamole, sour cream and grated cheese.
This recipe is prepared with:
Ingredients
2 Tbsp vegetable oil
150 g onions, quartered
150 g red peppers, cut to fit the feed tube, deseeded
150 g yellow peppers, cut to fit the feed tube, deseeded
150 g green peppers, cut to fit the feed tube, deseeded
1 garlic clove, crushed
200-300 g cooked chicken
4 tsp fajita seasoning
0.25 tsp cayenne pepper
1 red chilli, finely diced
salt, as needed
black pepper, as needed
2 Tbsp lime juice
1 lime, zest of
200 g cheddar cheese, cut to fit the feed tube
To serve
4 tortilla wraps, warm
15 g fresh coriander, leaves only
guacamole, as needed
sour cream, as needed
Utensils
Instructions
STEP 1/3
Add oil into a frying pan.
Heat on a medium-high heat.
Assemble the Express Serve attachment with the Slicing Disc.
Place the frying pan underneath the attachment.
Slice onions and peppers into the frying pan using the Pusher.
Fry until just softening for 1 minute on a medium-high heat.
Add garlic, fajita seasoning, cayenne pepper, chilli and chicken.
Cook until the chicken is coated and heated through for 3-4 minutes on a medium-high heat.
Season with salt and pepper if needed.
Sprinkle with lime juice and lime zest.
STEP 2/3
Remove the Slicing Disc, reverse and fit the Grating Disc.
Place a clean bowl underneath the attachment.
Grate cheese into the bowl using the Pusher.
STEP 3/3
Place a wrap on each plate and top with the chicken mixture.
Add grated cheese and scatter coriander over the top.
Add guacamole and sour cream on top and roll up.
Serve.
If there is not much roast chicken leftover, make this a more substantial meal by adding some precooked black beans into the frying pan, then serve with Mexican style rice.
Leftover Roast Chicken Fajitas
A quick and easy midweek dinner, serve with warm tortillas, guacamole, sour cream and grated cheese.
Ingredients
2 Tbsp vegetable oil
150 g onions, quartered
150 g red peppers, cut to fit the feed tube, deseeded
150 g yellow peppers, cut to fit the feed tube, deseeded
150 g green peppers, cut to fit the feed tube, deseeded
1 garlic clove, crushed
200-300 g cooked chicken
4 tsp fajita seasoning
0.25 tsp cayenne pepper
1 red chilli, finely diced
salt, as needed
black pepper, as needed
2 Tbsp lime juice
1 lime, zest of
200 g cheddar cheese, cut to fit the feed tube
To serve
4 tortilla wraps, warm
15 g fresh coriander, leaves only
guacamole, as needed
sour cream, as needed
Utensils
Instructions
STEP 1/3
Add oil into a frying pan.
Heat on a medium-high heat.
Assemble the Express Serve attachment with the Slicing Disc.
Place the frying pan underneath the attachment.
Slice onions and peppers into the frying pan using the Pusher.
Fry until just softening for 1 minute on a medium-high heat.
Add garlic, fajita seasoning, cayenne pepper, chilli and chicken.
Cook until the chicken is coated and heated through for 3-4 minutes on a medium-high heat.
Season with salt and pepper if needed.
Sprinkle with lime juice and lime zest.
STEP 2/3
Remove the Slicing Disc, reverse and fit the Grating Disc.
Place a clean bowl underneath the attachment.
Grate cheese into the bowl using the Pusher.
STEP 3/3
Place a wrap on each plate and top with the chicken mixture.
Add grated cheese and scatter coriander over the top.
Add guacamole and sour cream on top and roll up.
Serve.