Chicken Fajita Wraps

    1 hour 25 minutes

    Fajitas traditionally contain strips of barbecued steak but this is a lighter version with lime marinated chicken and feta cheese.


    Queensland, Australia
    1 person made this

    Serves: 4 

    • 500g boneless, skinless chicken breasts, pounded flat
    • 1/4 cup lime juice
    • 1/2 teaspoon salt
    • 1/2 teaspoon cumin
    • 1 red onion, sliced into 4 thick rounds
    • 2 green capsicums, cut into large flat pieces
    • 2 red capsicums, cut into large flat pieces
    • 4 large tortillas
    • juice of 1 lime
    • 1 cup feta, crumbled

    Preparation:15min  ›  Cook:10min  ›  Extra time:1hour marinating  ›  Ready in:1hour25min 

    1. Place chicken in a bowl with the lime juice, salt and cumin. Cover and marinate in the fridge 1 hour.
    2. Preheat the barbecue to medium high and oil the grate.
    3. Cook the chicken 3 minutes a side or until cooked through. Cook the onions 4 minutes a side until crisping. Cook the capsicums, skin side down, 10 minutes or until blackened.
    4. Cut the chicken into strips and cut the onion rounds in half. Peel the capsicums and cut into strips. Put the chicken and vegetables in a bowl and squeeze over the remaining lime. Sprinkle with salt to taste. Divide between the tortillas and sprinkle with feta before rolling up.

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