Chicken fajitas

1/2 lime

1/2 chilli

1 clove garlic

1 x 5ml spoon paprika 

1x15ml spoon coriander

1x15ml spoon oil or spray oil 

1 chicken breast (or 3-4 thighs)

1/2 onion

1/2 green pepper

2 tortillas

1 tomato

25g reduced-fat cheddar cheese

1 wholemeal tortilla

1x15ml spoon guacamole, salsa or reduced-fat natural yogurt (optional)

Weighing scales, chopping boards, sharp knives, juicer, garlic press, mixing bowl, grater, wok or saucepan, heat resistant spoon, measuring spoon, 2 metal spoons. . 

1. Prepare the marinade:

• juice the lime;
• peel and crush the garlic;
• de-seed and slice the chilli;
• chop the coriander;
• add the paprika and oil and stir everything together. 

2. On a red chopping board, remove any gristle from the chicken and cut into strips. Thoroughly wash and dry hands after touching the raw meat. Mix with the marinade and place in the fridge, covered, until needed.

3. Prepare the remaining ingredients with a clean knife on a clean chopping board:

• peel and slice the onion;
• de-seed and slice the pepper;
• chop the tomato;
• grate the cheese.

4. Add the marinated chicken to a hot wok or frying pan and stir-fry for about 4 minutes. Check that the chicken is cooked throughout, and no pink remains. 

5. Add the onion and green pepper and continue to cook for a further 2 minutes until softened. 

6. Spread a little of the fajita mix  in the centre of the tortilla, add some tomato, cheese and any optional ingredients such as guacamole, salsa or natural yogurt and then roll up.

• Vary your protein: Try thin slices of beef, pork, lamb or minced meat. 
• Serving suggestion: Add optional toppings of guacamole, salsa or reduced-fat natural yogurt. 
• For a vegetarian alternative: Omit the meat and add extra vegetables, beans, pulses or halloumi.  
• Warm the tortillas in the oven or the frying pan for 20 seconds to make them easier to fold. 
• Food skills: Check out our food skills videos to help demonstrate the key skills used in this recipe. 

Be ingredient aware!

Check for any food allergy, intolerance, special dietary requirement or religious/cultural reasons for not handling or eating the ingredients in this recipe. 

You may need to modify the recipe accordingly. For example, if following a vegan or vegetarian diet, use a meat alternative or include extra vegetables, beans or pulses. For those with an allergy to gluten, use a gluten-free tortilla wrap. Always check food labels for allergens, and suitability for vegetarians and vegans.

For full guidance and up-to-date information on the 14 allergens, please visit the Food Standards Agency (FSA)

Nutritional information

If a vegetarian option is used nutritional information may vary.

This recipe serves three portions based on portion size guidance for 11-18 year olds , if serving to younger children then they may require a smaller portion and if serving to adults, they may require a bit more. 

Why not use the Explore Food calculator, the British Nutrition Foundation's free online nutritional analysis programme, to calculate the nutritional information for other recipes?