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.
2 tablespoons olive oil
1/2 large onion or 1 small onion
1 orange capsicum
1/2 teaspoon chopped garlic
2 tablespoons paprika
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
ground black pepper, to taste
dried chilli flakes, to taste
4 chicken breast fillets, cut into strips
5 tablespoons tinned chopped tomatoes
80g mature Cheddar cheese
2 flour tortillas
sour cream, optional
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Heat 2 tablespoons olive oil in a frying pan over a medium heat whilst finely slicing the onions and capsicum into strips and any additional vegetables 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 capsicum 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 them. Once the mixture has thickened, and the chicken is no longer pink in the middle, spoon it into the centre of the wraps, apply sour 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!