Mini Chicken Fajitas Wraps Recipe

Mini Chicken Fajitas Wraps Recipe

Mini Chicken Fajitas Wraps Recipe

Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Cuisine Mexican
Servings 10
Calories 41 kcal


  • 2 tbsp  Oil
  • 2 Skinless Chicken Breasts
  • 1 Red Bell Pepper
  • 1 Yellow Bell Pepper
  • 1 tsp Ground Coriander
  • 1 tsp Ground Cumin
  • ¼ tsp Hot Chilli Powder
  • 2 tbsp  Chipotle Paste
  • 4 Spring Onions
  • 3 Flour Tortillas
  • 75 g Grated Mozzarella
  • 227 g Chopped Tomatoes


  • Heat the oil in a large, non-stick frying pan or wok and stir-fry the chicken and peppers for 2 mins. Sprinkle over the spices and cook for 30 secs more, stirring. Tip the tomatoes into the pan and stir in the chipotle paste. Simmer for 5 mins or until the sauce is thick and glossy, stirring regularly. Stir in the spring onions and coriander, cook for 1 min more, then remove from the heat and leave to cool.
  • Cut the tortillas into quarters, then cut each quarter into three pieces, so you have 36 triangles. Place 1 tsp of the chicken mixture and a little cheese at the widest end of a triangle. Roll the pointed end of the triangle around the filling and secure with a cocktail stick. Place on a baking tray lined with baking parchment. Fill and roll the other triangles. Cover with cling film and chill for up to 8 hrs until ready to reheat.
  • To make the dip, mash all the ingredients in a bowl until almost smooth. Cover the surface of the dip with cling film and chill for up to 24 hrs.
  • When ready to serve, heat oven to 200C/180C fan/gas 6. Uncover the fajitas and bake for 6-8 mins or until hot throughout. Serve with the guacamole.

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