Main Course
Hearty chicken fajita wraps loaded with tender seasoned chicken, a colourful mix of roasted bell peppers, onions, zucchini, and mushrooms, all blanketed in melted Cheddar and Mozzarella cheese. Served with fresh tomatoes, coriander, and a creamy, spicy yogurt sauce.
% GDA = share of an average adult's daily reference intake (2000 kcal).
Values are estimates and may vary.
640 gChicken thigh
6 mlSalt
8 mlOregano
8 mlGarlic powder
6 mlCumin
6 mlGround coriander
10 mlSmoked paprika
5 mlChili powder
1Lime
25 mlOlive oilCube the 640 g chicken thigh and place in a large bowl. Add 6 ml salt, 8 ml oregano, 8 ml garlic powder, 6 ml cumin, 6 ml ground coriander, 1⅝ tsp smoked paprika, 5 ml chili powder, 1 lime juice, and 1 tbsp olive oil. Mix until the chicken is well coated and set aside to marinate.
80 gRed onion
80 gWhite onion
60 gRed bell pepper
60 gGreen bell pepper
60 gYellow bell pepper
200 gZucchini
260 gMushroomsChop the 80 g red onion, 80 g white onion, 60 g red bell pepper, 60 g green bell pepper, 60 g yellow bell pepper, 200 g zucchini, and slice the 260 g mushrooms. Line a large sheet pan with baking paper.
80 gRed onion80 gWhite onion60 gRed bell pepper60 gGreen bell pepper60 gYellow bell pepper200 gZucchini260 gMushrooms6 mlSalt8 mlOregano8 mlGarlic powder6 mlCumin6 mlGround coriander10 mlSmoked paprika5 mlChili powder25 mlOlive oilAdd the chopped red onion, white onion, red bell pepper, green bell pepper, yellow bell pepper, zucchini, and sliced mushrooms to the prepared sheet pan. Season with extra fajita seasoning (using a mix of salt through chili powder to taste) and lightly spray with ⅝ tbsp olive oil. Roast in an oven preheated to 190°C Umluft for 20 minutes to remove excess moisture.
640 gChicken thighSpread the marinated chicken thigh evenly over the roasted vegetables on the sheet pan. Return to the oven and bake at 200°C Umluft for 25-30 minutes, or until the chicken is golden and crispy.
80 gTomatoes
12 gCilantro
100 gYogurt
32 gMayonnaise10 mlSmoked paprika
32 gSrirachaWhile the chicken and vegetables are baking, chop the 80 g tomatoes and finely chop the 12 g cilantro. In a separate bowl, combine the 100 g yogurt, 32 g mayonnaise, ⅜ tsp smoked paprika, and 32 g sriracha. Mix well to create the spicy sauce.
40 gCheddar
40 gMozzarella80 gTomatoes12 gCilantroOnce the chicken and vegetables are out of the oven, while the tray is still hot, add 40 g cheddar, 40 g mozzarella, tomatoes, and cilantro to the sheet pan. Mix until the cheese is melted. Top with a little extra cheddar and mozzarella if desired, then switch the oven to Grill at full power and slide the dish onto the top rack, ~10 cm below the element. Broil for 2-3 minutes until the cheese is crispy and bubbly.
4Tortilla wraps100 gYogurtServe the cheesy chicken fajita mixture immediately with 4 tortilla wraps and the spicy yogurt sauce on the side.