Chicken Fajitas



Tegel Thin Cut Chicken Breast
  • 1 Tbsp olive oil
  • 2 cloves garlic, crushed
  • 1 tsp paprika
  • 1 tsp ground cumin
  • 500g Tegel Thin Cut Chicken Breast, cut into strips
  • 1 red onion, sliced
  • 1 red pepper, deseeded and sliced thinly
  • 2 Tbsp lime or lemon juice
  • 2 Tbsp chopped fresh coriander
  • To Serve:
  • 8 flour tortillas, warmed
  • Sour cream, chopped tomatoes, chopped avocado, fresh coriander leaves and Mexican salsa (optional)


1. Combine the olive oil, garlic, paprika, cumin and Tegel Thin Cut Chicken Breast in a bowl.

2. Heat a frying pan and brown the chicken in 2 batches over high heat. Remove the chicken from the pan.
Add the red onion and red pepper to the pan and cook for 2 minutes. Add the browned chicken, lime or lemon juice and chopped coriander. Season with black pepper and cook for a further 2 to 3 minutes or until the chicken is cooked.

3. Serve immediately in the tortillas, topped with sour cream, tomatoes, avocado, fresh coriander and Mexican salsa if desired.

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