About this recipe:Enchilada meets fajita! A quick recipe I threw together for a late lunch with leftovers, super tasty and can easily be adapted to your own taste! Took about half an hour to make including the preparation, it's super filling and something unique.
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Method Prep:10min › Cook:20min › Ready in:30min
Heat 2 tablespoons olive oil in a frying pan over a medium heat whilst finely slicing the onions and peppers into strips and any additional veg you choose to add.
Fry the onions and garlic for 4 to 5 minutes until softened, add the spices and chicken mixing well to combine flavours. Once the chicken is golden on all sides add peppers and the chopped tomatoes. Fry for about 5 minutes on a medium heat until sauce has thickened.
Prepare your wraps by grating cheese in the centre of the wraps. Once the mixture has thickened, and the chicken is no longer pink in the middle, spoon it into the centre of the wraps, apply soured cream on top of the mixture. When wrapping you want both ends of the wrap to be sealed instead of just one like a typical fajita, this will seal all the ingredients in and allow you to take the next step.
Heat a tiny amount of olive oil on a griddle pan and place the wraps on the pan, turn onto each side to make crispy and add a grilled/charred design on the wrap. Cut in half, serve and enjoy!
You can add different veg to mix up textures and tastes, also the griddle pan step can be skipped if you'd prefer a classic style fajita, I iust fancied a bit of crisp :)