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Griddled chicken fajitas with squashed avocado

Fill tortilla wraps with smoky paprika chicken, a fresh tomato salsa and smashed avocado to make a midweek meal in just 20 minutes

  • Prep: 15 mins
    Cook: 5 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 531
  • Carbohydrates 42
  • Saturated Fat 6
  • Sugar 12
  • Protein 37
  • Fat 22
  • Fibre 8
  • Salt 1

Nutrition per serving

  • Calories 531
  • Carbohydrates 42
  • Saturated Fat 6
  • Sugar 12
  • Protein 37
  • Fat 22
  • Fibre 8
  • Salt 1

Ingredients

  • 2 garlic cloves, finely grated
  • 150g pot plain bio yogurt
  • ½ tsp smoked paprika
  • ¼ tsp ground cumin
  • ¼ tsp ground coriander
  • ¼ tsp oregano
  • 200g mini chicken breasts fillets
  • 2 tomatoes, chopped
  • 1 small red onion, finely chopped
  • 1 green chilli, deseeded and finely chopped (optional)
  • 4 tbsp chopped fresh coriander
  • juice 1 lime
  • 2 seeded tortillas
  • 1 avocado, halved and stoned

Method

  1. Stir the garlic into the yogurt. Spoon 2 tbsp into a medium bowl, add the spices and oregano, and stir well. Add the chicken and toss until coated.

  2. Heat a griddle pan and griddle the chicken for 5 mins, turning once, until cooked all the way through but still moist. (If you want to fry the chicken, wipe a little oil in a non-stick pan first or the spices will burn.)

  3. Mix the tomatoes with the onion, chilli (if using), coriander and lime to taste. Heat the tortillas following pack instructions. Scoop the flesh from the avocado, squash half on top of each tortilla, then add the chicken and the salsa salad. Spoon over the garlicky yogurt, roll up and eat while still hot.

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