Crispy chipotle chicken fajitas
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Crispy chipotle chicken fajitas

By Helena Busiakiewicz

Enjoy a winning chicken dinner, with a chipotle chicken version of fajitas packed with a zingy salsa and cool soured cream – it’s sure to be a crowd-pleaser

  • Prep:15 mins
    Cook:30 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 602
  • fat 18g
  • saturates 2g
  • carbs 66g
  • sugars 0g
  • fibre 8g
  • protein 40g
  • salt 1.48g

Ingredients

  • 3 large chicken breasts
  • 50g plain flour
  • 1 tsp smoked paprika
  • 1 tsp garlic granules
  • 1 egg , beaten
  • 2 tbsp chipotle paste
  • 100g panko breadcrumbs
  • 5 tbsp vegetable oil
  • ½ onion , sliced
  • 3 garlic cloves , sliced
  • 1 tbsp tomato purée
  • 2 red peppers , sliced
  • mini tortilla wraps and soured cream, to serve
  • 170g small sweet tomatoes , such as Datterini, finely chopped
  • 1 lime , juiced
  • ½ onion , finely chopped
  • 10g coriander , roughly chopped
  • 1 green chilli , finely chopped
  • 200g canned sweetcorn , drained

Method

  1. To make the salsa, mix all the ingredients in a small bowl and season with salt. Set aside.

  2. Lay the chicken on a chopping board, then cover. Flatten to an even thickness by lightly bashing with a rolling pin or pan.

  3. Tip the flour onto a plate and mix with the smoked paprika, garlic granules and a good pinch of salt. Beat the egg in a bowl with 1 tbsp of the chipotle paste. Scatter the breadcrumbs on a second plate. Dip the chicken in the seasoned flour, followed by the egg, then the breadcrumbs, until well coated.

  4. Heat 1 tbsp of the veg oil in a large frying pan. Scatter in the onion and cook for 10 mins, until beginning to soften. Add the garlic and cook for 2 mins, then squeeze in the tomato purée and remaining 1 tbsp chipotle paste. Stir to combine, then tip in the peppers. Season and fry for 8-10 mins until softened. Remove and place in a serving dish. Wipe out the pan.

  5. Pour the remaining oil into the pan. Lower in the chicken gently and cook for 4 mins on each side, until golden and cooked through. You may need to do this in batches. Drain on kitchen paper, then slice on an angle.

  6. Load up the tortilla wraps with the salsa, chicken, veg and soured cream, or any other toppings of your choice.

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