Chicken Fajitas with Roasted Aubergine Salsa

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4 people
Meal course
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1 .
For the marinade
1 small
Red chilli - deseeded and finely chopped
1 whole
Garlic clove - peeled and finely chopped
1 whole
Lemon - Juice & zest
1/2 tsp
Ground ginger
1/2 tsp
Ground coriander
1/4 tsp
Cayenne pepper
1/2 tsp
1/4 tsp
Chilli powder
2 large
Chicken breast
2 .
For the salsa
1/2 small
Aubergine - chopped into 1cm pieces
1 medium
Yellow pepper - de-seeded and finely sliced
1/2 medium
White onion - peeled and roughly chopped
1 tbsp
Olive oil
1/2 whole
4 medium
Tomato - finely chopped
1 tbsp
Tomato Puree
1 tsp
Chilli sauce
3 .
To assemble
1 whole
Green pepper - deseeded and finely sliced
1 medium
Red onion - peeled and finely sliced
1 Splash
Olive oil
4 handful
Mature cheddar cheese - grated
2 tbsp
Soured cream
4 whole
Large Wraps
Chicken Fajitas with Roasted Aubergine Salsa
  1. Combine all the marinade ingredients in a bowl and marinate for an hour
  2. Set the oven to 180’C
  3. To make the salsa, roast the aubergine, pepper and onion with the olive oil for half an hour. Remove from the oven and leave to cool. Combine with the rest of the ingredients and mix well.
  4. For the salad, fry the onion and pepper in a large frying pan for a couple of minutes. Add the chicken and the marinade and cook for a further 7-10 minutes until the chicken is cooked through.
  5. Fill the wraps with the chicken, salsa, cheese and sour cream and serve with crunchy salad.

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